Bacon Wrapped Chicken with White Sauce

4 simple ingredients and a single casserole dish is all it takes to make this ultra-comforting bacon wrapped chicken with white sauce! This is an easy dinner idea your whole family will love!

Love easy chicken recipes? Try my Broccoli Cheddar Chicken and Rice Casserole recipe next!

Black spatula picking up chicken wrapped in bacon with white sauce drizzled on top in a casserole dish.

This was one of my all-time favorite meals growing up. It’s hard to believe that it only takes four ingredients to make it! It definitely falls into the easy weekday meals category.

The bacon gives the white sauce so much delicious flavor as it cooks, and I love drizzling the sauce over baked potatoes. 

Overhead shot of chicken, sour cream, cream of chicken soup, bacon, and parsley.

Substitutes for Cream of Chicken Soup

If you don’t have cream of chicken soup on hand, you can also use cream of mushroom. If you’re really in a bind, you could try cream of broccoli or even broccoli cheese soup as well!

I do recommend using cream of chicken as a first choice though, it really gives the sauce a great flavor!

Best Bacon to Use

I always turn to Oscar Mayer bacon, you get what you pay for with bacon and buying the cheaper store brand bacon doesn’t turn out nearly as well.

I happened to have thick cut bacon on hand at the time, which works, but thin cut bacon crisps better in the oven in this recipe, just like it does in my bacon wrapped meatloaf recipe.

Overhead Shot of unbaked bacon wrapped chicken in a casserole dish.

What to Serve with Bacon Wrapped Chicken

I highly recommend drizzling this sauce over baked potatoes:

-Cut a line with a sharp knife over the top of each potato and rub each one with vegetable or canola oil and some salt.

-Place them on a baking sheet and bake for an hour in the oven at the same times as the chicken.

-For crispier skin, increase the temperature to 425 and bake for an additional 15 minutes at the end.

Frozen corn is another easy dish that I love to serve with this meal.

Storing Leftovers

-Leftovers should be refrigerated and used within 3 days. 

Freezing sour cream based sauces does change the consistency of it a bit as it does tend to separate when reheated.

Bacon wrapped chicken topped with white sauce and parsley on a white plate with a baked potato in back.

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Bacon Wrapped Chicken with White Sauce

5 from 1 vote
4 simple ingredients and a single casserole dish is all it takes to make this ultra-comforting bacon wrapped chicken with white sauce! This simple family-favorite will definitely become part of your regular meal rotation!


  • 4 chicken breasts, pounded slightly if very thick*
  • 16 oz. sour cream
  • 10.5 oz Cream of Chicken Soup
  • 8 slices bacon, thin cut
  • Salt/Pepper, to taste


  • Preheat oven to 400 degrees.
  • Season the chicken with salt and pepper as desired. Wrap 2 pieces of bacon around each chicken breast.
  • Mix sour cream and cream of chicken soup together and pour in baking dish. Place the chicken on top of the sauce. 
  • Bake, uncovered, for 25 minutes. Ensure the internal temperature is 165 degrees prior to serving.
  • Serve with baked potatoes and corn if desired and enjoy!


*Since Chicken Breasts tend to be super large at the grocery stores nowadays, I typically take two large ones and cut them in half to create four portion-sized pieces.

The internal temperature of the chicken should be 165°F


Calories: 726kcal, Carbohydrates: 9g, Protein: 57g, Fat: 49g, Saturated Fat: 21g, Cholesterol: 238mg, Sodium: 1166mg, Potassium: 1119mg, Sugar: 3g, Vitamin A: 925IU, Vitamin C: 3.7mg, Calcium: 146mg, Iron: 2mg