Pastrami Chicken Bake

Pastrami Chicken Bake

13 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h

“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.”

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Adjust Servings

Original recipe yields 6 to 8 servings



  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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Reviews (13)

Rate This Recipe


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 rest of ingredients; mixed & poured over the pastrami/chicken rolls. Covered to cook & turned out great!



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

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Amount Per Serving (7 total)

  • Calories
  • 514 cal
  • 26%
  • Fat
  • 29.7 g
  • 46%
  • Carbs
  • 27.9 g
  • 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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Creamy Chicken Stuffing Bake


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Lizzy's Creamy Chicken Bake