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8 to 10 slicebacon
2 1/2 lb(4 large or 6 small) chicken breasts
1 can(s)cream of mushroom soup
1/2 can(s)sherry, use soup can to measure
1 dash(es)sour cream
How to Make Chicken Breasts in Sour Cream
- Pre heat oven to 350 degrees
Cook bacon until crisp and set aside to cool.
- Arrange chicken breasts in a shallow baking dish, so the pieces do not overlap. Break bacon into bite sized pieces and sprinkle over chicken.
- Combine mushroom soup, sherry, and sour cream in a small bowl until well blended.
Pour over chicken, completely covering it. Dust with paprika.
- Bake uncovered for 1 1/2 hours. Serve with wild rice.