"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Bacon-Wrapped, Stuffed Creamy Chicken Recipe

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This recipe for Bacon-Wrapped, Stuffed Creamy Chicken, by , is from Family & Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shelley Gravatt


4 large chicken breasts
8 oz spreadable cream cheese
4 oz Monterey Jack cheese
2 tsp crushed garlic
1 tsp dried parsley
12 slices bacon, cooked but still pliable
1 can condensed Cream of Mushroom soup, see recipe BELOW (leave out the xanthan gum)
1/2 cup mayonnaise
1/2 cup low-carb milk, almond milk OR half and half
1 tsp lemon juice
1 tsp dried parsley
1/4 tsp black pepper
1/8 tsp salt

Preheat oven to 350.
Wash chicken breasts and pat dry with paper towels.
Remove any excess fat or pieces of bone.
In medium bowl, combine cream cheese, Monterey Jack cheese, crushed garlic and parsley.
Carefully slice the chicken breasts open width-wise, butterfly-style (not all the way through to the other edge).
Open the breast along the fold and fill with cream cheese mixture.
Fold top flap over cream cheese mixture and wrap each chicken breast in 3 slices of cooked bacon (but still pliable) and place in 9 x 13-inch (2 L) casserole dish.

In medium bowl, combine Condensed Cream of Mushroom Soup, mayonnaise, low-carb milk, almond milk OR half and half, lemon juice, parsley, pepper and salt.
Mix until smooth and then pour over the chicken.
Bake 1 hour or until chicken is no longer pink in the center.
Halfway through baking, spoon sauce over the chicken.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
For 1 serving:
563.8 calories
36.6g protein
43.5g fat
4.9g net carbs




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