Sour Cream Bacon Chicken

For Bacon Lovers........

This is one of our favorite meals......definitely a fall/winter comfort food. I say fall/winter because this dish bakes for two hours....and who wants their ovens on for two hours during the summer?

We always serve this with chicken flavored rice (like Rice-a-Roni) and either green beans or a salad. And because of the rich, creamy sauce the dish creates......the rice really compliments the savory flavor, especially when they mix together. OH SO SCRUMPTIOUS! Give it a try.


Sour Cream Bacon Chicken

6-8 large boneless skinless chicken breasts
24 oz. container of sour cream (3 cups)
2 cans Cream of Chicken soup
1 package of bacon

Cut each breast in half. Boil them for about 15 mins. You want them mostly cooked, but not all the way through. While chicken is boiling, mix together soup and sour cream in medium bowl.

Remove chicken from water. Add a little salt and pepper to chicken. Wrap a piece of uncooked bacon tightly around each breast half.

In a 9 X 13 dish (or larger), place a small amount of soup mixture on bottom. Place wrapped chicken halves in dish. Cover chicken with remaining soup mixture.

Cover with foil tightly. Bake @ 350* for 2 hours. Let cool about 15 minutes so sauce can thicken. When serving, be sure to spoon that sauce all over your chicken.....and even some over your rice. ;-)

BTW, this dish feeds our family of 10 and we always have leftovers. It can be easily halved if needed.