Bacon Wrapped Chicken Tenderloins
Some of you may remember when I made Bacon Wrapped Baked Chicken, even though the pictures were kind of meh. After messing with the bacon for so long trying to get it done, everyone was ready to eat RIGHT NOW and not wait for me to get pictures 🙂 I’ve been browsing around looking for a similar idea that might work better for me. I found this Sunday Chicken recipe at Monster Mama via Pinterest, and decided to make something similar.
For this Bacon Wrapped Chicken Tenderloins Recipe, I bought smaller chicken tenderloins, not breasts like before. I made sure to get the regular bacon and not thick cut also. I wrapped the tenderloins carefully, so hardly any of it was overlapping (to help the bacon cook better).
Next, I mixed 1 can Cream of Chicken Soup and 1 cup of Sour Cream as she did, but I added in about half a package of Cream Cheese and a handful of Shredded Cheddar Cheese too. Then I poured it all over the chicken, wrapped my pan in foil, and baked at 275 for 4 hours, unwrapped it, turned the heat to 350, removed the foil, baked for 20 minutes, flipped the chicken over, baked the other side for 20 minutes, and served with mashed potatoes and green beans.
The chicken does fall right apart, it’s VERY tender, but the higher heat, and few extra minutes on each side really browns the bacon. You could probably even do 375 for bacon that’s more crispy. The gravy that the mixture made was DELICIOUS!!! I put it on the side for the picture so you could really see everything, but the plates I served had the gravy on the chicken and potatoes. I might even suggest DOUBLING the gravy mix, the guys here didn’t think there was enough, and it did run out pretty quickly.
My mom always left something baking in the stove on Sunday’s while we were gone to church, and I know many people still do. I’m personally not comfortable leaving my oven on when I’m not here. I made this for supper last Sunday. I put it on at 2pm, and let it cook until 6. Then I turned up the oven, removed the foil, and let it bake while I set the table and started prepping my side dishes. I flipped the chicken, put the finishing touches on my side dishes, and everything was ready to be served when I removed this from the oven.
- 1 package of Chicken Tenderloins
- 1 package Bacon (NOT thick cut)
- 1 can Cream of Chicken Soup
- 1 cup Sour Cream
- ½ pkg Cream Cheese
- Handfull (1/2 cup?) Shredded Cheddar Cheese
- Wrap Chicken in Bacon Slices
- Mix Cream of Chicken Soup, Sour Cream, Cream Cheese, Shredded Cheese and pour over chicken in pan.
- Wrap pan in foil
- Bake at 275 for 4 hours
- Remove foil
- Bake at 350 for 15 minutes, turn chicken, bake an additional 15 minutes.