Chicken Bacon Alfredo Sauce

Submitted by S_Mama0608

"I was searching for a recipe that used chicken and bacon and was saucy. I couldn't find anything on Zaar, but a couple of the recipes that I found gave me ideas and this recipe is the result. I used a larger dish than a 9 x 13, but I am sure it would fit. This would the perfect meal for entertaining or as a comfort food. I hope you enjoy it!"

 

• Ready In: 40mins
• Ingredients: 11
• Serves: 8-10

ingredients

• 8 boneless skinless chicken breasts, diced into bite size pieces
• 1 lb bacon, sliced into approx. 1/2 inch pieces
• 2 large shallots, diced
• 2 (10 3/4 ounce) cans cream of mushroom soup (I prefer Campbell's because I think it is creamier)
• 1 (10 3/4 ounce) can cream of chicken soup
• 1 (12 ounce) can evaporated milk
• 12 ounces sour cream
• 1 tablespoon garlic powder
• 1⁄2 teaspoon pepper
• 1 teaspoon dried basil
• 1⁄4 cup parmesan cheese

directions

1. Fry bacon in a skillet on medium heat until done then drain, reserving bacon grease. Set aside in a 9 x 13 baking dish.
2. Using some of the bacon grease, cook the chicken until it is no longer pink and the juices run clear. Drain and add to bacon in the baking dish.
3. Saute shallots in 2 teaspoons bacon grease until transparent, then add to bacon and chicken mixture.
4. Mix well and set aside.
5. In a large mixing bowl, combine all cans of soup, evaporated milk, and sour cream.
6. Whisk until it has a smooth texture and no lumps of soup.
7. Stir in garlic powder, pepper, basil, and Parmesan cheese and mix until well blended.
8. Pour the soup mixture over the meat and shallot mixture.
9. Stir until well blended then evenly spread in the baking dish.
10. Bake at 350 degrees for 20-30 minutes or until bubbly and brown around the edges.
11. Stir and serve over fettuccine noodles.

Reviews

[Queen Roachie]

This is very good! I did have to modify a bit because my pantry is just sorry right now... I cut the recipe in half to serve our family of 4 knowing the kids probably wouldn't eat any, and I was right... but there was still a TON of this left, as it makes a lot. I used onion powder rather than shallots, one can of mushroom and one can of chicken soup (store brand worked fine), and some skim milk rather than evaporated. I didn't realize I was out of spaghetti until it was too late, so I made some macaroni noodles and stirred them into the sauce and baked it all together like a casserole. A really tasty, creamy, yummy casserole! I'm sure it's just as wonderful made according to the recipe, but my husband has asked that I make it like this again, so I think it's a keeper! Thank you for sharing.

 

[Torricus]

Very, very good! Made significant changes: no shallots, 3 cans mushroom soup, no chicken soup, no evaporated milk, splash of plain milk, 16 ounces sour cream, 1 teaspoon garlic powder, served it over rice instead of pasta. That being said, it still used enough of the original recipe's ingredients to give this a rating, and say this was really great comfort food. I found it a little messy and labour intensive dealing with the bacon and chicken at the beginning, but it was well worth it when I tasted the final result. The rice absorbs the sauce wonderfully, and is a great vehicle for the sauce's creaminess. When I've got some time, I'll definitely try this again!

 

[UnknownChef86]

Very good sauce! Nice flavor without being overpowering. We added a total of 1-1/2 to 2 tablespoons of granulated garlic, but we REALLY like garlic. Don't pile too much on your pasta, as it spreads out and a little goes a long way. That said...be prepared to make enough for seconds for everybody! Very nice job, Bunnyroo. Grandma would have liked it too, and she would have been just as proud as I am of your cooking skills! ;)

 

[Randomlychance]

This was by far the best homemade alfredo sauce I've made! I only used mushroom soup & mozarella instead of parmesan but it was excellent. I was uncertain about using the evaporated milk but it gave the sauce the bite & richness that I loved!!