TOTAL TIME: Prep: 15 min. Bake: 55 min.
MAKES: 6 servings


  • 3 cups sliced fresh mushrooms (8 ounces)
  • 1 cup chopped green pepper
  • 1 medium onion, chopped
  • 2 tablespoons vegetable oil
  • 1 package (10 ounces) frozen chopped spinach, thawed and well drained
  • 1 can (10-3/4 ounces) condensed cream of chicken and mushroom soup, undiluted
  • 1 cup (8 ounces) sour cream
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 bone-in chicken breast halves
  • 4 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • Hot cooked noodles, optional

Nutritional Facts

1 each: 407 calories, 21g fat (8g saturated fat), 125mg cholesterol, 809mg sodium, 12g carbohydrate (4g sugars, 3g fiber), 40g protein.


  1. In a large skillet, saute mushrooms, green pepper and onion in oil until tender. Add spinach; cook for 2 minutes. Add soup, sour cream, paprika, salt and pepper; heat through. Spread in the bottom of a greased 13-in. x 9-in. baking dish. Arrange chicken on top. Bake, uncovered, at 350° for 50-60 minutes. Sprinkle with bacon and return to the oven for 5 minutes. Serve over noodles if desired. Yield: 6 servings.
Originally published as Bacon-Topped Chicken Breasts in Country Chicken Cookbook 1995, p84

Reviews for Bacon-Topped Chicken Breasts

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image