Chicken Breasts with Sour Cream
Yield
8 servingsPrep
15 minCook
3 hrsReady
3 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
chicken breasts
boneless, skinless |
|
| 16 | slices |
bacon
|
|
| 9 | ounces |
beef
smoked, sliced |
|
| 1 | can |
cream of mushroom soup
|
|
| 2 | cups |
sour cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
chicken breasts
boneless, skinless |
|
| 16 | slices |
bacon
|
|
| 260.1 | ml/g |
beef
smoked, sliced |
|
| 1 | can |
cream of mushroom soup
|
|
| 473 | ml |
sour cream
|
|
Directions
Roll each breast in 1 slice bacon.
The breast must be totally surrounded with bacon.
Shred beef and place in a 13x9-inch baking dish .
Top with the chicken breasts.
Combine soup and sour cream. Spoon over chicken breasts.
Bake, uncovered, 275℉ (140℃)., 3 hours.
Cover tightly with foil if it begins to get too brown.
