Pastrami Chicken Bake

Pastrami Chicken Bake


"Chicken breast with pastrami and bacon topped with a creamy soup/sour cream mixture an baked on a bed of rice. This is a very tasty and easy recipe. Good enough to serve to company. Can make ahead and freeze, it freezes well."


1 h {{adjustedServings}} servings 514 cals
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Original recipe yields 7 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 514 kcal
  • 26%
  • Fat:
  • 29.7 g
  • 46%
  • Carbs:
  • 27.9g
  • 9%
  • Protein:
  • 31.8 g
  • 64%
  • Cholesterol:
  • 101 mg
  • 34%
  • Sodium:
  • 905 mg
  • 36%

Based on a 2,000 calorie diet

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  • Prep

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  1. In a saucepan bring 1 cup chicken broth and 1 cup water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes, or until rice is al dente and firm. Press cooked rice into the bottom of a 9x13 inch baking dish.
  2. Preheat oven to 325 degrees F (165 degrees C).
  3. Place a small piece of pastrami where chicken pieces will be placed on rice. Cut each chicken breast in half lengthwise, wrap each piece in a bacon slice and place atop pastrami and rice. In a medium bowl combine soup, sour cream and mushrooms. Pour over all, then pour 1/3 cup chicken broth around circumference of dish.
  4. Bake uncovered in the preheated oven for 30 to 40 minutes, or until fork tender.
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Your rating



  1. 18 Ratings


I thought this recipe was delicious exept for the bacon wrapped. Maybe the bacon should be cooked somewhat before wrapping that way it does not become slimy.

Giving 4 stars with changes: I pounded the chix flat & rolled with pastrami; made a pretty plate presentation. Left out bacon. increased broth by 1/2 cup & just added the uncooked rice with re...

Not bad, but you must really love the flavour of pastrami because stronlgy flavours this recipe.