Monday, July 22, 2013

Chicken with Sour Cream

8 Chicken Breasts, deboned
1 cup Sour Cream
8 Bacon Slices (mmm. bacon)
1 can Mushroom Soup
1 pkg. Chipped Beef
Note: I like more sauce so I double the sour cream and soup. 'Course I also like bacon so I cook a few extra slices to munch on just to make sure it tastes right. That's just how dedicated to my craft that I am.

Line a 9x13 inch dish with chipped beef. Wrap bacon around chicken and lay on beef. Combine soup and sour cream, pour over chicken. Cover and cook at 300 degrees for 3 hours.

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