Wedding Chicken–chicken in a creamy mushroom, sour cream and bacon sauce. An easy recipe that you can make in an Instant Pot, slow cooker or oven.
Wedding Chicken
Today Greg and I celebrate our 23rd wedding anniversary. In honor of that I made “wedding chicken.” The recipe is an adaptation from a recipe on food.com. The original author stated, “Delicious, impressive, and EASY! A friend of mine from work shared this recipe…The first time I made it for someone, they remarked, ‘This tastes like something you would eat at a wedding!’ I often serve it with rice or french bread to soak up the delicious sauce.”
My version of this dish makes it even easier than the original (no wrapping the bacon around a piece of chicken). I also created a way to make it in the Instant Pot or slow cooker. If you use the Instant Pot you can make pot-in-pot rice at the same time which is a bonus!
I do have to agree that the flavor is very tasty! The sauce is definitely the star and needs to be served with something that can soak it up.
Ingredients/Substitution Ideas
- Chicken broth–or water and Better than Bouillon
- Chicken tenders–or chicken thighs, cut into cubes
- Kosher salt
- Pepper
- Garlic powder–or granulated garlic
- Cream of mushroom soup–I always use Campbell’s brand. You can also use cream of chicken soup.
- Sour cream
- Bacon crumbles–or bacon fried until crispy
- Dried parsley
- Converted rice or long grain white rice–for making the pot-in-pot rice
Steps
Pour broth into Instant Pot. Add in the chicken. Sprinkle the chicken with salt, pepper and garlic powder. Spoon the cream of mushroom soup over the top of the chicken (don’t stir).
If you’d like to make pot-in-pot rice: place a tall trivet* into the pot.
Place a pot in pot dish* on top of the trivet. Add 2 cups water into dish and then add the rice into the water.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
Carefully remove the rice dish. Set aside. Take the trivet out of the pot.
Stir the sour cream, bacon and parsley into the pot.
Serve chicken and sauce over the rice.
Notes/Tips
- Serve the chicken and sauce over rice, mashed potatoes, noodles, cauliflower rice, garlic toast, etc.
- Serve this alongside roasted broccoli, brussels sprouts or green beans.
- I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- Other recipes you can make with sour cream are Instant Pot Mexican Sour Cream Rice and Instant Pot Sour Cream Noodle Bake.
More Chicken Recipes…
Chicken Neapolitan
Chicken and mushrooms in a tomato-based sauce. An easy Instant Pot recipe!
Chicken Georgia
Instant Pot chicken thighs covered in melty mozzarella cheese in a savory mushroom sauce.
Hoosier Chicken
Strips of chicken rolled in crushed potato chips and air fried. The chicken turns out tender and flavorful and is quickly devoured!
Hungry Cowboy Chicken
Seasoned chicken tenderloins, pinto beans, bacon and corn all cooked together in a barbecue sauce. An easy dump and go recipe that you can cook in your Instant Pot, Crockpot or oven
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Wedding Chicken
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 4–6 servings 1x
Description
Chicken in a creamy mushroom, sour cream and bacon sauce. An easy recipe that you can make in an Instant Pot, slow cooker or oven.
Ingredients
- 1/2 cup chicken broth
- 1 pound chicken tenders (or chicken thighs, cut into cubes)
- Pinch of kosher salt and pepper
- 1 tsp garlic powder
- 1 (10.5 oz) can cream of mushroom soup
- 1 cup sour cream
- 1/3 cup bacon crumbles
- 1 tsp dried parsley
- For Instant Pot pot-in-pot rice: 2 cups water and 1 1/2 cups converted rice or long grain white rice
Instructions
Instant Pot Instructions:
- Pour broth into Instant Pot. Add in the chicken. Sprinkle the chicken with salt, pepper and garlic powder. Spoon the cream of mushroom soup over the top of the chicken (don’t stir).
- If you’d like to make pot-in-pot rice: place a tall trivet* into the pot. Place a pot in pot dish* on top of the trivet. Add 2 cups water into dish and then add the rice into the water.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Carefully remove the rice dish. Set aside. Take the trivet out of the pot. Stir the sour cream, bacon and parsley into the pot.
- Serve chicken and sauce over the rice.
Slow Cooker Instructions:
- Add broth, salt, pepper, garlic powder and cream of mushroom soup into slow cooker. Stir. Then nestle the chicken into the slow cooker.
- Cover slow cooker and cook on low for 2 hours.
- Stir the sour cream, bacon and parsley into the slow cooker.
- Serve chicken and sauce over hot cooked rice or mashed potatoes.
Oven Instructions:
- Heat oven to 375 degrees.
- Add chicken into a greased baking dish. Add broth, salt, pepper, garlic powder, cream of mushroom soup, sour cream, bacon and parsley into a bowl. Stir well. Spoon the mixture over the chicken.
- Bake for 25 minutes.
- Serve chicken and sauce over hot cooked rice or mashed potatoes.
- Category: Chicken
- Method: Instant Pot/Slow Cooker/Oven
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
definitely a regular meal from now on.
Thanks so much Terryann!
Can I use frozen chicken breasts? If so, how would I adjust the time for instant pot and crock pot?
Yes you can. Use a 12 minute pressure cooking time for the IP and a 3-4 hour cooking time on low for the slow cooker.
Karen, what estimate would you suggest for cube size with the chicken? Your pictures look like full tender straps, and I’m having trouble puzzling out what dimension to cut my cubes.
Thanks in advance for the “hand holding” 🙂
I would do half inch cubes 🙂
Brilliant! Thanks, Karen 😀.
Looks like chicken’s postponed till tomorrow, though. Dallas Cowboys soup’s cooking for tonight 🙂
Enjoy both!!
I’m going to try this. I cook with soup frequently–it’s fast and tasty. I have enjoyed so many of your recipes, I’m sure this will be good too. Happy anniversary. I do think you should be treated to a candlelit dinner and not cooking!
haha! Thanks Lois!
How much rice do you put in with the 2 cups water?
1 1/3 cup
Now Ithat I cooked this, I can rate this. It was great! I am going to use this as a guide to make one of my daughter and son-in-law’s favorite meals from college, “Sorority Chicken”. It uses cream of chicken and poppyseeds instead of cream of mushroom and bacon. I LOVE cooking the rice with it! I was very hesitant and skeptical but it turned out perfectly. This is a game changer for me. Soooooo much quicker and easier clean up than my original recipe. I can’t wait to make it for my daughter and her hubby next week. Thank you, Karen!
ooooh! I’m going to have to try out sorority chicken too 🙂
It’s a delicious meal. We in the South love biscuits and gravy, it’s traditional and honored, despite an appearance that could be insulted. Looks do not equal taste and the way the IP blends flavors raises its results above superficial biases.
Wow. Was that necessary?
I am referencing to Susan, not Karen C. I agree with Karen. I am thankful to Karen for this site and all of her yummy recipes. I can’t wait to try this one! Pinned!
Could you use brown rice or wild rice?
Unfortunately both of those rices have a much too long of a cooking time to cook properly pot-in-pot in just the couple minutes that the chicken takes to cook.
Your comment is not only “not cool,” it is uncalled for and rude. Are you as unhappy as you sound?
Karen, happy anniversary to you and Greg. Here’s to many more 🥳
Thank you so much Jennie!
Hi – could I substitute cream if chicken instead of the mushroom soup? Thank you Sue
Yep for sure!
My husband is going to LOVE this one! Anything with chicken & gravy gets him all excited. Ha. Will be back with stars. And HAPPY ANNIVERSARY!! I appreciate all you do for us, your recipes rock & roll.
I knew he was going to love it! So EZ and yummy. Flavor was spot on. Thanks again.
So glad you all loved it Kim!
It’s such a shame that your mother didn’t teach you any manners.
I don’t understand giving a review, much less one star and so rudely worded, on a recipe it appears you didn’t even prepare and taste. Many foods look gross but taste absolutely divine, as I’m sure this one does. Not cool, Susan. Not cool.
It’s a play on “Sunday chicken” which I found over 10 years ago and have been making since. You might find that one more appealing but it’s still just chicken and soup. I don’t know why you felt to comment so rude, it’s actually quite delicious no matter how you present it.
Did you actually make the recipe?
I agree Phil, that comment was rude and uncalled for. If you don’t find a recipe appealing, don’t make it but making rude comments about is not helpful.