“Cheese and meat stuffed bacon wrapped chicken. Simple, inexpensive way to impress guests.”
1hr 20mins
8 rolls

Ingredients Nutrition

  • 4 boneless skinless chicken breasts
  • 1 (8 ounce) container sour cream
  • 1 (11 1/2 ounce) can cream of mushroom soup (or chicken, broccoli, etc any cream soup will work)
  • 14 lb pastrami (from deli works best but packaged is okay in a pinch)
  • 14 lb corned beef (from deli works best but packaged is okay in a pinch)
  • 16 ounces mozzarella cheese
  • 12 ounces turkey bacon (you can use real bacon if you prefer but it will make the saucing greasier and not as thick)


  1. Coat 9 1/2 x 13 baking pan (glass is best) with cooking spray.
  2. Measure out 4 slices of pastrami and 4 slices of corned beef. Cut each of these in half (for new total of 8 slices) and set aside.
  3. Line bottom of baking pan with remaining sliced meat.
  4. Mix sour cream and soup together.
  5. Slice cheese in about ¼ inch slices. (Note, string cheese also works and saves on having to cut cheese).
  6. Place chicken on cutting board and put plastic wrap over top and then pound chicken flat. (Note; If you don't have a mallet, you can use a heavy pan.).
  7. Cut each pounded chicken breasts into 2 pieces.
  8. Assembly:
  9. 1 piece of chicken.
  10. top with 1 piece of cut pastrami.
  11. top with 1 piece of cut corned beef.
  12. top with mozzarella cheese piece.
  13. Roll into a tight ball.
  14. Wrap each chicken roll with a slice of bacon and secure closed with a toothpick.
  15. Place rolls in baking dish on top of leftover deli meats.
  16. Repeat for remaining 7 pieces of chicken.
  17. Top with sour cream/soup mixture.
  18. Bake at 350°F for 1 hour.
  19. Serve over egg noodles scooping up sauce mixture that will be formed as the sauce for the noodles.

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