Recipe by Kellyonthetundra
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.
Top Review by JustAMuggle
Who would have thought such a simple recipe could taste so good? I read the reviews and decided to brown the bacon before wrapping the chicken. This worked well for us. It rendered the bacon of some of it's fat and made it a little firmer in the final product. I think it turned out well, however I feel I should mention that though I did brown the bacon and wrapped the chicken while the bacon was hot and pliable, it got moist again in the final product due to the chicken juices, soup, etc. I also should mention that I seasoned the chicken with just a hint of freshly ground garlic salt and freshly ground pepper. Aside from those additions, I followed the recipe precisely and the end product was out of this world! The chicken was juicy and the sauce had amazing flavor. We had these with baked potatoes and decided to use the leftover sauce on them because it was so good! I'm one of those people who doesn't like to serve any one recipe too often, but this chicken is the exception. I can't wait to make this one again. It's that good!
- 4 boneless skinless chicken breasts
- 1 (8 ounce) can cream of mushroom soup
- 1 (8 ounce) container sour cream
- 8 slices bacon
Directions See How It's Made
- Mix together sour cream and soup; set aside.
- Wrap each chicken breast with 2 slices of bacon.
- Place in a casserole dish.
- Pour sour cream/soup mixture over chicken breasts.
- Bake at 400 for about 40-45 minutes until breasts are done and sauce is brown and bubbly at edges.