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“My brother told me this was the best chicken he had ever tasted,” writes Kara Cook from Elk Ridge, Utah, “and it’s one of my very favorites, too. “Not only is it easy to prepare, but it also looks elegant, tastes spectacular, and never fails to bring raves when I serve it to guests.” TIP: Try using any leftover mozzarella cheese to dress up salads, sprinkle on cups of hot chili or make mini pizzas.
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Nutritional Analysis: 1 serving equals 586 calories, 27 g fat (9 g saturated fat), 123 mg cholesterol, 956 mg sodium, 46 g carbohydrate, trace fiber, 42 g protein.
Originally published as Bacon Mushroom Chicken in Cooking for 2 Winter 2006, p10
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Apr. 28, 2011 by enamorgirl
This came out amazing! No leftovers!
Reviewed on Feb. 25, 2011 by wmcrockett
This was amazing! I also substituted maple syrup for the corn syrup and my whole family LOVED it!!
Reviewed on Feb. 21, 2011 by Jazmine1142
This was absolutely delicious! We will definitely be making this again. It's now one of our favorite chicken recipes.
Reviewed on Feb. 05, 2011 by Sue Kohn
I have tried many chicken dishes from taste of home magazine. I have not been disappointed in any of them so far and this one is a family favorite. It is also very easy to prepare for a work night.
Reviewed on Dec. 26, 2010 by momamary8
Excellent and beautiful dish. My family of 11 asks for this over and over.
Reviewed on Dec. 08, 2010 by senzascusa
Excellent---good enough for company. I made one change. I fried the mushrooms in a bit of garlic and that just improved the all over flavour
Reviewed on Dec. 04, 2010 by Horselvrtina
Excellent - couldn't get enough!
Reviewed on Mar. 14, 2010 by gediva
Great even without cooking the chicken in the bacon grease - we also left off the cheese without feeling deprived. This reminds me of Alice's Spring Chicken from outback - a definite make-again recipe.
Reviewed on Mar. 10, 2010 by joan3048
A definate keeper. I used canned mushrooms since I didn't have fresh and onion instead of dried onions. will try crumbling the bacon the next time I make this one.
Reviewed on Feb. 24, 2010 by jeri5616
Fabulous Dish! I'm making it again tonight. Family enjoyed it! Great combination of flavors. I varied the recipe because I didn't have a few ingredients. I substituted Maple Syrup for the Corn syrup and used real onion instead of the dried minced onion. (FYI real onion is much stronger, so use less!) My 6 year old doesn't like mushrooms..... so I left them off her chicken. I'm making again tonight... I am going to crumble the bacon a bit and toss with the mushrooms so you get more in each bit! This is a good dish you can make ahead a bit and is good for company. I served with rice!
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