Elegant Chicken

I use sour cream, cream of celery and cream of chicken. Soooo good. We call this fat kid chicken and it’s always a hit. I usually serve it over a simple bread stuffing with a green vegetable.

I have made this for years. I substitute the cream of mushroom for cream of chicken. I usually use ham instead of chipped beef because that is always on hand in my home.

Great recipe. I actually got this several years ago from friend. They made it at a very fancy local hotel. I loved it as is but my partner is very salt sensitive. This time around I used fresh dried beef from the deli. I did rice it also. I tried a previous reviewers suggestion of splitting the breasts and adding cheese and the fried beef in the middle. I also added some dried beef on bottom. I used low sodium soup and FF sour cream and added a little cooking sherry. I opted to cook the bacon before hand and sprinkle it on top also with some crispy onions. He didn’t even know it was the same recipe. Loved it!!!!

This is one of my regular rotating recipes. It’s delicious and easy to make.

Too salty. Instead of chipped beef use the deli beef from Land o Frost instead that you find with the lunch meats. Also didn’t use the bacon. MUCH BETTER the second time around.

I have been making this for years, I have followed the recipe exactly and I have also made substitutions which is the way I usually make it now. If you follow the recipe exactly it is very salty because of the chipped beef, that needs to soak overnight BEFORE you cook with it, to get rid of the salt. Instead of pork bacon I use Trader Joe’s Turkey Bacon, I don’t like any other turkey bacon, this is the best I have found, and I only use 1 slice per piece of chicken, instead of chipped beef, I use 1 – 2 tea of better than bouillon (less sodium) for your beef aspect of the dish and I mix that into the sour cream and cream of mushroom mixture. One last thing I do that I didn’t realize I was doing is using 2 can of cream of mushroom. I love the gravy it makes and put it over mashed potatoes!! My mouth is watering thinking of this meal!!

My husbands favorite unhealthy meal. He has renamed it Chicken Cocaine. We have it 2-3 times a year. Absolutely delish! You can actually bake this for 3-4 hours at 275-300 without adverse results…actually the longer the better, chicken should fall apart and not need cutting with a knife if it is cooked right.

have made several times; it is a little salty but it comes from the beef. the sour cream evens it out though.

I did reduced fat in the dish, substituting the sour cream with yogurt, and leaving out bacon. It was still really yummy.

It’s very good. You don’t need a whole pound of bacon–just one slice for each chicken breast. A whole pound would make it very greasy and salty. Also, I only use 8 oz of sour cream. I serve this with rice and peas. Yummy. Also, you can cook it at 250 for 3 hours if you want it to bake longer. A friend of mine gave me the same recipe that she called “Company Chicken.” She would put it in the 250 oven Sunday morning before church and when company would come over after church, 3 hours later, it was ready to serve.

Overall good flavor but a little bland. It is also not a very attractive dish to serve to guests. Like most cooks I love to experiment and changed it a bit. Exchanged Cream of Potato for Cream of Mushroom (husb hates ‘shroons). Added dried minced onion, 1 T of Worch., 2 T Mayo, 2 T Mustard – instead of wrapping chicken I poured on sauce and sprinkled real bacon bits on top of that and then sprinkled French’s crispy onions on top of that. It looked much less “pasty” and the flavor was great. If salt is an issue for you (it wasn’t for us) make sure to rinse the dried beef and pat dry before using.

I found this recipe in an old cookbook from the ’80’s and it is almost identical. It is pretty easy to put togeher and very tasty (i like salty foods). My recipe calls for 4 oz of chipped beef and it cooks for 3 hours at 275. I also prefer to cut the chipped beef into small pieces rather than put the entire slice on the bottom of the casarole dish.

Pretty good! The first time was excellent. The second time I screwed it up!

It was a pretty big hit with most of the family. The only substitution I made was to make the cream soup from scratch, minus the mushrooms.

I make a dish like this, but it is called “Company Chicken”. We save it for special occasions. For those who have written the dish is too salty, try using less bacon and dried chip beef and low sodium soup. I gave this recipe to my girlfriend and she too uses it for special occasions. Both of us receive wonderful compliments from our guests when we serve it. I do believe this recipe calls for too much bacon. I use one half a slice to wrap around each medium chicken breast. The bacon is cooked; it’s just not brown and crispy. I serve this with baked potatoes or boiled rice and broccoli spears and tomato aspic or fresh sliced heirloom garden tomatoes. This recipe always turns out perfect. Putting the the chicken in the oven early, frees up time to do other baking or last minute activities before company comes. Using a whisk to slightly blend the separated soup and sour cream and diisolve the “clots” would take care of those problems.

the soup and the sour cream separated and it was too watery making the sauce unusable. Next time we floured the chicken and quickly browned it before wrapping in the bacon and adding the other indredients – much fuller flavour and consistency

This recipe was extremely easy to prepare. Unfortunately, the look and taste were highly unattractive. The sauce was a clotted mess and the grease from the bacon and chicken made it even worse. The chicken may have been moist, but the bacon looked undercooked. There was nothing at all elegant about this dish – just unappealing.

I got a similar receipe from my mother-in-law some 25 years ago. The only difference is that she used the dried beef (Armour in the jar) and also she cut strips of monterey jack cheese, and layer the beef & cheese inside the chicken and then wrapped in the bacon, and grated the remaining block of cheese and mixed with the cream of mushroom soup & sour cream. And yes, we always have the “gravy” over the rice. Yum!

Horrible. Not even close to being edible. Incredibly expensive per serving. And that’s without the “chipped beef”, whatever that is. The sauce was a clotted mess.

I tried this recipe and found it was really good. What I did was lay dried beef in bottom after rinsing, then put chicken breasts on top, then bacon slices. Baked one hour took off bacon ,drained the grease off then added my soup and sour cream. Baked an additional hour. Turned out great. Try it!

This smelled REALLY good while it was cooking. I didn’t use the chipped beef at all (that seems weird) so I didn’t find this too salty as other reviewers seem to have. It was very rich, though, so rich in fact that I couldn’t even eat a whole piece, but it tasted very good!