Bacon-Wrapped Chicken with
Sour Cream Sauce
4 boneless, skinless chicken breasts
8 slices bacon
2 (10 ounce) cans
cream of chicken soup
16 ounces sour cream
- In a bowl, mix cream of chicken soup and sour cream. Set aside.
- Wrap 1 raw chicken breast with 2 pieces of raw bacon. Continue to do this
3 more times and place in a 9 x 13-inch baking dish. Pour soup and sour cream
mixture on top of bacon-wrapped chicken, making sure all the chicken is covered.
- Bake uncovered at 400 degrees F for 1 hour.
- Serve with baked or mashed potatoes. Use leftover cream sauce over potatoes.
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