Baked Chicken With a Twist

From: CoffeeB

On Jun 16, 2008

Yes, the family did like this very much. They said it was the added bacon on top. I have made this type of dish b/f using soups as gravies and also pork instead of chicken. It is very good and easy. I like the added bacon for taste. Thanks for this idea Kel. Tagged for ZaarStars.~

From: Moe! Larry! Cheese!

On Aug 7, 2006

DH loved this. I will be making this dish again.

From: CarrolJ

On Mar 24, 2005

I am giving this recipe 5 stars for ease of preparation and for flavor. I am wondering if people had not made it before because of the large amount of meat listed in the recipe. I used only 3 lbs. of skinned legs & thighs but left the sauce ingredients in the same quantities because I wanted lots of sauce to use over mashed potatoes instead of the pasta. The flavor was positively heavenly. No one would ever guess that the main ingredients were prepared cream soups which some nay-sayers criticize so adamently. I made one addition...I added 1 teaspoon of black pepper because I was afraid that it would be too bland for my family and they loved it. My DS said, "This is really good, but it would be better if the chicken were boneless". I agree completely and will make it with boneless thighs or breasts in the future. This is a keeper. BTW I added about 1/2 cup of water to the sauce to make a smoother sauce to top on the potatoes. (I had about a quart of sauce in the saucepan.) Every bite was sublime! I highly recommend this recipe! It would make a wonderful company dish or for a potluck.

From: Charlotte J

On Aug 4, 2006

Totally awesome! The bacon flavor permeated through all the pieces of chicken and the sauce. I will be making this over and over again. I used 3 hindquarters and 3 breasts to equal 5-6 pounds of chicken when I made mine. After this had baked for 45 minutes I poured the grease off by placing a cooling rack over the meat and pan then tipped it up to the side so the grease ran off. It worked really great, the chicken and bacon stayed in place in the baking dish! The amount of sauce was just fine, I did add 1/3 cup of milk when I mixed it together. I will remove the skin next time I make this and the bone-in is fine by me. This would be an excellent dish to serve your dinner guest but I would use skinless boneless chicken breast for them. I'm making this one for our next church potluck dinner. Thank you so much for sharing this recipe, KelBel. Made for 1-2-3 Hit Wonders 2006