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- 2 skinless, boneless chicken breast halves
- 4 slices bacon
- 8 ounces sour cream
- 1 (10.75 ounce) can condensed cream of mushroom soup
- Preheat your oven to a toasty 350 degrees F (175 degrees C).
- Individually wrap the chicken breasts with 2 strips of bacon each, then arrange them neatly in a 9x13 inch glass baking dish.
- Combine sour cream and soup in a small bowl. Smother the chicken with the mixture and bake in a preheated oven until slightly browned on top, for 40 to 50 minutes. Allow it to cool slightly before serving over hot, cooked rice, if desired.
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