Party Chicken II

6 Reviews Add a Pic
Cindy Carnes
Recipe by  Cindy Carnes

“This recipe was given to me by a friend years ago, and it is the greatest.”

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Adjust Servings

Original recipe yields 3 to 4 servings



  1. Preheat oven to 275 degrees F (135 degrees C).
  2. Tear the dried beef into strips, and lay the strips across the bottom of a 9x13 inch baking dish. Remove the skin from the raw chicken pieces. Wrap 1 piece of bacon around each piece. Place the chicken pieces in the baking dish on top of the beef.
  3. Mix the cream cheese, cream of mushroom soup and cream of celery soup together in a bowl until thoroughly blended. Pour the mixture over the chicken.
  4. Bake in the preheated oven until the top is bubbly, about 2 hours. Cool 10 minutes and serve.

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Reviews (6)

Rate This Recipe


very salty, i'm wondering if you were supposed to soak the chipped beef first? with teh salt in the soup and bacon, the beef sent me over the edge. otherwise it was okay. very similar to my grandma's recipe except my grandma's is easier and has fewer ingredients. 2 cans cream of chicken or mushroom soup, 1 16oz container of sour cream chicken and bacon. wrap the chicken with the bacon, mix soup and sour cream and pour over the top. bake at 250 for 3 hours. the chicken falls apart.



very fattening I am sure, you feel guilty with each bite - but tasty it is. whole family loved it.



The tempuature should be higher I did mine At 350 degrees F. Also should list cream of celery in the main ingredients listed.

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Amount Per Serving (6 total)

  • Calories
  • 1227 cal
  • 61%
  • Fat
  • 98.5 g
  • 151%
  • Carbs
  • 8.8 g
  • 3%
  • Protein
  • 72.7 g
  • 145%
  • Cholesterol
  • 334 mg
  • 111%
  • Sodium
  • 1963 mg
  • 79%

Based on a 2,000 calorie diet



previous recipe:

Party Chicken Salad


next recipe:

Incredible Chicken