Bacon Wrapped Chicken With Mushrooms

Total Time
Prep 10 mins
Cook 40 mins

This is one of the few dishes I make that uses canned soup. When I left school I worked as an au-pair in Norway for a year and the family I lived with used to cook this. It's easy, but really yummy.

Ingredients Nutrition


  1. Wrap the chicken breast fillets with 1-2 bacon rashers each.
  2. Heat a little oile in a non stick frying pan, and quickly fry the chicken for a couple of minutes each side, just so the bacon starts to brown a little.
  3. Place in an oven proof dish, that just holds them lying next to eachother (not too big).
  4. In a bowl mix the soup with the mushrooms and pour over the chicken, so it's nearly covered.
  5. Cover with a lid or tin foil and bake in a preheated oven at 190°C/375°F/Gas 5 for 30-40 minutes, until chicken is no longer pink.
  6. Remove lid and sprinkle the cheese over the chicken breasts, replace lid and let rest for 5 minutes.
  7. Serve with rice.


Most Helpful

This was very well received. I used chicken soup and added thyme, poultry seasoning and 2 heaping tablespoons of sour cream. The bacon gave a nice smoky flavour to the sauce. I will make this again. Thank you.

mums the word October 29, 2009

We served over egg noodles. Bacon flavor overwhelmed the chicken might be better without bacon. Added salt and pepper.

Ed&Theresa May 22, 2006

I made this for dinner tonight and it was really good.I loved the sauce with the fresh muchrooms.Thanks for sharing!!!

mydesigirl January 30, 2006

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