This is a delicious and easy recipe. My kids love it. It can be made the day before and refrigerated. Good served over rice.
My mom gave me this recipe years ago, but it's a bit different...and truly yummy. Try using cream of mushroom instead of cream of chicken. I use low fat soup and low fat sour cream. I use the bacon, but not the dried beef. Cover your dish with foil and bake for 3 hrs. at 350 degrees. Remove the foil during the last hour. The bacon is crispy this way and the chicken is very very moist. Enjoy!! - 17 Mar 2003 (Review from Allrecipes US | Canada)
This is the kind of dish that you only make on occasion. I cooked my bacon until it was nice and brown, but not totally crispy so that I could still wrap it around the chicken. I decided to use Golden Mushroom soup for more flavor but it did add quite a bit more salt. This really is a very flavorful dish that company would even enjoy. Thanks so much Lori! - 17 Mar 2003 (Review from Allrecipes US | Canada)
This is delicious - 17 May 2000 (Review from Allrecipes US | Canada)