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Bacon Chicken I
SUBMITTED BY:
Kim Kriss
PHOTO BY:
SAVONE
"Gives the great taste of bacon to your chicken and gravy. The gravy is great served over rice or mashed potatoes. Note: Any creamed soup works well with this recipe."
RECIPE RATING:
Read Reviews
(112)
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SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
6 skinless, boneless chicken breast halves
6 slices bacon
1 (10.75 ounce) can condensed cream of celery soup
1/4 cup milk
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Wrap each chicken breast in one piece of bacon.
Place the chicken breasts in a 9x13 inch baking dish. Mix the soup and milk and pour mixture over the chicken breasts. Cover dish with foil.
Bake at 350 degrees F (175 degrees C) for 50 minutes, or until chicken is cooked through and juices run clear. Remove foil for the last 15 minutes of baking, to brown the bacon.
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REVIEWS
Reviewed on Jan. 24, 2003 by CSANDST1
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CSANDST1
Jan. 24, 2003
This dish was average. It was certainly easy to prepare. I used low fat; low sodium soup and didn't bother with leaving the bacon on to brown. There are better dishes out there.
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16 users found this review helpful
This dish was average. It was certainly easy to prepare. I used low fat; low sodium soup and...
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Reviewed on Dec. 8, 2003 by
MAZZO
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MAZZO
Dec. 8, 2003
This recipe was fantastic. My husband and kids went on and on about how good it was. I followed others suggestions about cooking the bacon first. I cooked it until it just started to get crisp. I removed the bacon and sauted some chopped onions in the bacon fat. I layed some larger pieces of bacon across the chicken and mixed smaller pieces and the onion in with the soup mixture. I also used more milk than what the recipe called for, but its really a matter of preference on how thick you want your gravy. YUMMY!!!
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8 users found this review helpful
This recipe was fantastic. My husband and kids went on and on about how good it was. I...
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Reviewed on Sep. 26, 2007 by
DATGIRL55
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DATGIRL55
Sep. 26, 2007
I precook my bacon so it is crispy and just top chicken with it, pour soup over, then milk and bake. So easy and can make with different soups for totally different flavors. So far I have used celery soup, mushroom, potato, and nacho cheese. Didn't care for it with the nacho cheese soup though. Season chicken first with pepper, garlic, poultry seasoning, whatever you like. I'd check the soup first to see if it's salty before adding any salt! Don't forget the bacon is pretty salty too.
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7 users found this review helpful
I precook my bacon so it is crispy and just top chicken with it, pour soup over, then milk and...
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Reviewed on May 30, 2005 by
TchrJrHi
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TchrJrHi
May 30, 2005
I pre cooked the bacon and I used cream of chicken with herbs canned soup instead of celery (had it on hand already). It turned out very well. You do have to season the meat otherwise it is very bland (per the advice of another reviewer). Thanks will be making again.
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6 users found this review helpful
I pre cooked the bacon and I used cream of chicken with herbs canned soup instead of celery...
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Reviewed on Dec. 28, 2006 by DAWNC
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DAWNC
Dec. 28, 2006
When I asked my husband if I should make this one again, he gave me a look like he thought I was crazy and then emphatically said yes... for sure. This was easy easy to make. I used Turkey bacon instead of pork, and went with a cream of broccoli soup. I actually put 2 bacon strips around each piece of chicken, and pounded the chicken flat first. Beating up a piece of poultry is a great way to get some of my workday stress out. I will definately make this dish again.
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5 users found this review helpful
When I asked my husband if I should make this one again, he gave me a look like he thought I...
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Reviewed on Dec. 4, 2003 by
Raoulysgirl
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Raoulysgirl
Dec. 4, 2003
This is one of the best chicken recipies I have ever made. The first time I made it, I didn't make enough!! My husband wanted seconds! The second time I made it, I add something. After the chicken had finished baking, I put a thin slice of cream cheese on top of each piece of chicken and stuck it under the broiler until brown and bubbley...even better!!!
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5 users found this review helpful
This is one of the best chicken recipies I have ever made. The first time I made it, I didn't...
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Reviewed on Nov. 13, 2003 by Allana
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Allana
Nov. 13, 2003
Simple ingredients. Fabulous taste! I cut 2 chicken cutlets into strips, sprinkled them with pepper and garlic powder, poured the sauce as given in the recipe over all, then laid the bacon strips on top. After 30 minutes, I uncovered the dish and turned the heat up to 400. Served it over angel hair pasta. Yum!
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5 users found this review helpful
Simple ingredients. Fabulous taste! I cut 2 chicken cutlets into strips, sprinkled them with...
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Reviewed on Jul. 10, 2005 by Brandi
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Brandi
Jul. 10, 2005
5 stars for tasting GREAT without alot of ingredients!!!!! I followed the recipe as is. I did turn the broiler on for an extra few minutes to crisp the bacon to our preferences.... Thank you 07/10/05 Review 2 - Stil 5 Stars! I have made this so many times and have found the best way to make this by following the recipe exactly as is. Too much flavor is lost if you cook the bacon beforehand. I always turn on the broiler to brown the bacon during the last few minutes and turn it over to brown the other side, too.
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4 users found this review helpful
5 stars for tasting GREAT without alot of ingredients!!!!! I followed the recipe as is. I...
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Reviewed on Apr. 26, 2005 by
JDVMD
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JDVMD
Apr. 26, 2005
Never thought I would give a "canned soup" recipe a five-star rating but this was deserving of it. We loved this. I pounded the chicken breasts and seasoned them with black pepper, garlic powder and rotisserie chicken seasoning. Only used two chicken breasts but kept the other amounts the same except I used two slices of bacon per breast (maple flavored). Served over white rice. I think using other seasonings is something that you have to do because it would be dull otherwise. Very simple to prepare.
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4 users found this review helpful
Never thought I would give a "canned soup" recipe a five-star rating but this was deserving of...
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Reviewed on Dec. 7, 2003 by ZEEFEE
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ZEEFEE
Dec. 7, 2003
We LOVED this! I couldn't believe the regular taste of celery soup was changed so much by the flavour of the bacon! Excellent recipe. The only thing I would do differently is cut the chicken breasts in half (lengthwise) next time, as mine were quite thick and would have taken on more of the flavour of the sauce if thinner. My boyfriend also requested more bacon, so I may wrap each chicken 'half' in bacon next time.
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4 users found this review helpful
We LOVED this! I couldn't believe the regular taste of celery soup was changed so much by the...
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