Another Version of Cream Cheese Chicken

There are so many versions of this meal and although this isn't one of my favorites, I decided to add it here because although I'm partial to the flavor of a mushroom sauce, some people hate the flavor of mushroom and might prefer this version, which uses cream of chicken soup instead.

Another way to make it is to leave off the sauce completely. (My husband doesn't care for rich sauces and prefers his stuffed chicken breasts plain). I'll put an option on the bottom about making these without any sauce at all, which are wonderful that way!

6 boneless, skinless chicken breasts
1 dry package Good Seasons Italian Dressing mix
6-12 slices bacon
1 can cream of chicken soup (or you can make your own basic white sauce and add 2 bouillon cubes or 2 t chicken bouillon granules)
1 c sour cream
8 oz. cream cheese

Cut a pocket in the thick portion of each chicken breast. Line a baking pan with foil or grease your baking pan. In a bowl microwave the cream cheese to soften it and add 1/2 of the dry dressing mix. Mix well. Use approximately 1-2 T cream cheese mixture stuffed into each chicken breast pocket. Secure with toothpicks. You may still have leftover cream cheese mixture, which you'll use in the sauce.

Wrap a bacon strip around each (use 1-2 strips depending on the size of your chicken breast and how much coverage you want) and lay on the foil in the pan. Sprinkle some of the dry dressing mixture over the bacon wrapped breasts. Mix the chicken soup (or your white sauce) with 1 cup sour cream with whatever cream cheese mixture is still in the bowl and add the rest of the dry dressing mix if there is any left in the package. Mix well. Spoon around the chicken breasts in the pan.

Bake at 400 approximately 45-65 minutes until the chicken is done.

Showing the cream cheese mixture
in the pocket you cut into the thickest portion
of the chicken breast

*For Those Not Wanting a Sauce With It*

My husband prefers them this way. Stuff the chicken breasts with the cream cheese mixture.

Mix the remaining 1/2 of the dry dressing packet with

  • 1 1/2 cups dry bread crumbs or panko.

Dampen each breast if they have air dried too much. Press each filled chicken breast into the seasoned bread crumbs, pressing to help adhere the crumbs well. Do not wrap with bacon. Add about 2-3 Tablespoons canola oil to your baking pan and place the lightly breaded chicken breasts in the pan.

Bake 35-45 minutes until chicken is done and golden brown. Goes well with wild rice, green beans or garlic mashed potatoes.

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