Bacon Wrapped Chicken

My husband will eat anything as long it has bacon (well, almost anything!). I really like chicken but I don't cook with it often because of my bountiful supply of beef and pork. I came up with this recipe after eating something similar at a conference once. I thought it would be a great addition to my collection of dinners since it includes chicken and bacon. It is one of our favorite dishes to eat now!

Bacon Wrapped Chicken
3-4 chicken breasts
9-12 slices bacon
1 can cream of mushroom soup
1 cup sour cream
salt and pepper, to taste
chopped onion, to taste
1 small can mushrooms, drained


Start by preheating the oven to 350 degrees and greasing a casserole dish. Then wrap each chicken breast in 3-4 strips of bacon. Secure with a toothpick. Place wrapped chicken breasts in the casserole dish. For extra bacon, you can lay strips of bacon in the bottom of the dish and then put the wrapped chicken on top.

Put the canned mushrooms on top. I use canned because that is what I usually have in the cupboard, but I am sure you could substitute fresh if you want.

Stir the cream of mushroom soup, sour cream, salt, pepper, and onion together in a small bowl to make the sauce.

Smother the wrapped chicken breasts with the sauce mixture.

Bake, covered, at 350 degrees for about an hour. While this cooks, I make the rice to go with it.

Cool slightly to let the sauce thicken a bit. Serve over rice. The rice is especially good with the sauce on it!

Happy cooking! Linking up to Hunk of Meat Monday with Beyer Beware!