Party Chicken I

Party Chicken I


"This is a delicious and easy recipe. My kids love it. It can be made the day before and refrigerated. Good served over rice."


1 h servings 493 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 493 kcal
  • 25%
  • Fat:
  • 31.1 g
  • 48%
  • Carbs:
  • 8.9g
  • 3%
  • Protein:
  • 42.8 g
  • 86%
  • Cholesterol:
  • 141 mg
  • 47%
  • Sodium:
  • 1621 mg
  • 65%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Shred beef, and spread into the bottom of a greased 8 inch square baking dish.
  2. Wrap each chicken breast with 1 strip of bacon, and lay on top of beef.
  3. Mix together undiluted soup and sour cream. Pour over chicken.
  4. Bake at 350 degrees F (175 degrees C) for 45 minutes to 1 hour.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
  • profile image

Your rating



  1. 54 Ratings


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...

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 ...

This is delicious

This dish is delicious!!! The only thing I would change is cooking the bacon a little before wrapping it around the chicken.

Instead of putting dried beef on bottom of 13 x 9, I pound the chicken breasts thin (between two pieces of clear wrap) and wrap the breast around half a package of thin-sliced beef sandwich meat...

This is almost the exact same recipe as "Party Pork" also found on this site...with chicken. However, since we loved that recipe so much, I thought I'd try this out. Didn't shred the dried beef,...

This was fantastic and oh, so easy. The sour cream in the soup gave it a nice tang. I made Rice-A-Riso to go with it and poured some of the soup mix over that as well...delicious!!!

I've made this recipe for years and agree with the reviewer who cooks it at 275 for 3 hours. It is so melt-in-your-mouth tender!

Good recipe! I added a teaspoon of freshly ground pepper to the sour cream/soup mixture. I used smoked back bacon - so it wasn't as salty. - - In response to a previous reviewer's comment th...