1-2 pieces of bacon for each piece of chicken
Cheap beef sandwich meat (I use Carl Buddings)
1 can cream of mushroom soup
1 cup sour cream
Cook bacon until almost crisp. Lay sandwich meat in a single layer on the bottom of a greased 9X13 pan. Wrap chicken in semi cooked bacon. Lay wrapped chicken in bottom of 9X13 pan. In separate bowl, whisk 1 can of cream of mushroom soup and 1 cup sour cream together. Can double sauce if preferred. Pour over chicken. Cover and refrigerate over night. Cook uncovered on 275 degrees for 3 hours.
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