Beth’s Favorite Chicken

Beth Derr

Rapha Family Medicine

4-6 skinless boneless breast filets
4-6 slices bacon, not thick sliced
1 can cream of mushroom soup
1 can cream of chicken soup
2 cans sliced mushrooms, optional
1 16oz. carton sour cream
Paprika, salt and pepper to taste

Take each breast and fold thin end of breast under. Wrap with one slice bacon to form filet mignon like portions. Secure bacon with toothpick. Arrange in 9×13 pan. Glass is best. Lightly season with paprika, salt and pepper. Mix soups and sour cream with whisk in bowl until thoroughly mixed. If using sliced mushrooms, top chicken with mushrooms, before spooning on soup mixture. Spoon soup mixture over chicken and cover tightly with heavy-duty foil. Bake 1 hour at 400 degrees. Remove from oven and let sit still covered for at least 15 minutes. Chicken will be done, but just barely, sitting in the hot soup will finish the cooking process, like poaching. Use one can soup for every 2-3 chicken breasts. Mix cream of mushroom and chicken soups equally if possible. Use equal parts sour cream and soup.

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