Smothered Bacon Chicken

I made this recipe many years ago and decided to make it now for my family. My roommate and I loved this chicken years ago.

this is similar to recipe that i have used for 30+ yrs., except i cook noodles ahead and mix the soup/sour cream together (sometimes i add sharp cheddar cheese) and put the bacon laced chicken on top to bake for about an hour. so yummy. the bacon/chicken flavors get all through the noodles this way.

I found I preferred it much more with condensed cream of chicken soup and a little paprika mixed in.

Wow!! So easy and so good. I did not make any changes.

it is so so good and easy

Ever have one of those days? One of those days – no matter how hard you try, you just can’t seem to read the recipe accurately or you don’t read the labels on what you think are the ingredients… My smothered chicken was made with 98 percent fat free Cream of CHICKEN soup, low fat sour cream and four slices of bacon. I also followed a few of the recommendations – I rubbed the super thick slices of bacon with brown sugar and course ground pepper. I baked it on parchment paper in the oven for 15 minutes at 400 degrees. Flipping the bacon over after seven minutes. I also thought I’d add a half a packet of ranch salad dressing mix to the sour cream and soup mixture. INSTEAD, I added a half a packet of SPICY ranch salad dressing mix. I also added caramelized Vidalia onions (sweet onion slices added to about a tablespoon of melted butter – sautéed for about 10 minutes). Lastly, the baking directions – cooked the dish at 350 for 35 minutes and then when I turned up the heat to 400 for the last 15 minutes, I topped the dish with parmesan and Romano cheeses – you know – goofs always taste better when covered in cheese. I honestly thought my husband was not only going to lick his plate, but the serving dish as well. I keep a listing of dinner choices in our phones so we both can pick and choose our meals – he made me add this immediately. Served with fresh corn and watermelon, dinner was AWESOME!!!

I used cream of chicken instead and hormel bacon to wrap it bacon bits to top it off. It turned out really good.

It is the sour cream that provides that extra tang to the dish. It is always a hit when I serve it. It is my go to impressive dish for dinner parties. I sometimes leave the bacon off a few pieces of chicken for my guest that are not eating meat. Also I use chicken tenderloins. It stretches the meat further, cost less and a can portion it better.

My mother gave me this recipe back in the 70’s- We add 1/2 cup of cooking sherry, salt and pepper to taste. We line the bottom of the dish with very thinly sliced pastrami and top it with fresh sliced mushrooms. This is a great company dish you can make in no time and put together ahead of time and then just pop in the oven.

This is probably my fav chicken recipe. Instead of the bacon, I wrap the chicken in buddig beef (2 layers), and it’s delicious!

Kids all loved this. I changed it slightly to pre-cook garlic with the bacon (keeping it soft at this stage). Added just a 1/2tsp of Boursin cheese ontop of each chicken breast. Used double cream with condensed chicken soup. When I put the the sauce on, I left the bacon exposed to crisp up to crunchy. It was delicious and a real hit with my 12 year old.

I made this two ways and found that the second variation (using thigh meat rather than breast meat) made for a infinitely superior and much more flavorful dish. I made no other changes…and I must say that the combination of the sour cream and the mushroom soup was quite amazing and luscious. Next time I make this, I’m going to try adding a touch of Hungarian Noble Rose paprika to the sauce. I may also follow angi’s suggestion of adding a bit of fresh garlic.

Awesome recipe. The picture doesn’t do it any justice, though. Took some ideas from above and added some minced garlic and Parmesan cheese to soup mixture before covering the chicken. Something else I did was crumble townhouse crackers and sprinkled them on top. Chicken turned out great. Super moist and very flavorful. This recipe is great on its own or served over top of rice or pasta.

Absolutely loved this! Great taste and I even push some mushrooms on top to cook into it!

after reading some of the reviews, I made some changes. I sprinkled the chicken (I used 5 tenders) with garlic powder first. I pre-cooked the bacon part-way in the microwave, then liberally added brown sugar and black pepper, wrapping one slice of bacon around each tender. Covered with the sauce, baked 35 minutes at 350, then another 15 minutes at 400. My husband and I both liked it, but I got tired of the taste. It’s also more of a cold-weather comfort food, so I think I’ll try it in the fall, and maybe in the crockpot as well.

My husband and I do not like cream of mushroom soup, so I subbed in cream of chicken and lite sour cream. Served with rice=yum. My husband thought the bacon squishy and gross so if that kind of texture bothers you, maybe cook the bacon separately and crumble on top (or something).

I substitute cream of chicken soup with herbs for the cream of mushroom, and it’s great! It’s a family favorite!

I double the recipe and then realized I didn’t have two cans of mushroom soup. So I used a can of cream of chicken and cream of mushroom. I didn’t double the sour cream. Used a little over half of a 16oz container. I put mushrooms on the bottom of my pan and then the wrapped chicken on top. I did like others and cooked my bacon a little before wrapping. Was excellent. I also added a little garlic and onion powder. Will make again.

I haven’t tried this yet, but according to my 3 year old who’s eating it in front of me (the most picky eater on the face of the planet), this is DEEEE-LISHUS!

This is easy and my family loved it. Had to sub Cream of Chicken soup, but was great.

YOU ABSOLUTELY MUST COOK THE BACON BEFORE COOKING; IF YOU DO NOT COOK IT, THE RAW BACON WILL NOT BE DONE IN 45MIN & THE WHOLE DISH WILL NEED TO BE SCRAPPED BECAUSE IT SURROUNDS THE CHICKEN!!! COOKERS BEWARE!!!!