Chicken Breasts With Sour Cream
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chicken breasts, boneless and skinless
3 ounces smoked sliced beef
cream of mushroom soup
Roll each breast in 1 slice bacon. ( More may be necessary if breasts are unusually large. The breast must be totally surrounded with bacon).
Shred beef and place in a 13 x 9-inch baking dish.
Top with the chicken breasts.
Combine soup and sour cream.
Spoon over chicken breasts.
Bake, uncovered, 275 degrees, 3 hours, or until chicken is tender.
Cover tightly with foil if it begins to get too brown.