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Mississippi Mud Chicken

A cross-section of Mississippi Mud Chicken topped with melted cheese and bacon bits, served over creamy mushroom sauce.

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This recipe makes a rich, comforting baked chicken dish featuring bacon, mushrooms, and a creamy, savory sauce.

Ingredients

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  • 4 boneless, skinless chicken breasts
  • 8 slices bacon, cut in half
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 8 ounces cremini mushrooms, sliced
  • 1 can (10.5 ounces) cream of mushroom soup
  • 1/2 cup chicken broth
  • 1/2 cup sour cream
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1 cup shredded cheddar cheese

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Season the chicken breasts lightly with salt and pepper. Place the chicken in the prepared baking dish.
  3. Wrap two half-slices of bacon around each chicken breast, securing with a toothpick if necessary.
  4. In a skillet, heat the olive oil over medium heat. Add the chopped onion and sliced mushrooms. Cook until the mushrooms are browned and the onions are soft, about 8 minutes.
  5. In a medium bowl, whisk together the cream of mushroom soup, chicken broth, sour cream, garlic powder, and black pepper until smooth.
  6. Pour the soup mixture evenly over the bacon-wrapped chicken in the baking dish.
  7. Scatter the cooked onion and mushroom mixture over the top of the chicken.
  8. Bake for 30 minutes.
  9. Remove the dish from the oven and sprinkle the shredded cheddar cheese evenly over the top.
  10. Return to the oven and bake for another 10 to 15 minutes, or until the chicken is cooked through (internal temperature reaches 165 degrees Fahrenheit) and the cheese is melted and bubbly.
  11. Remove toothpicks before serving.

Notes

  • Serve this dish over rice or mashed potatoes to soak up the extra sauce.
  • You can substitute cream of chicken soup for cream of mushroom soup if preferred.
  • For a deeper color, add 1 tablespoon of Worcestershire sauce to the gravy mixture.

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