Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
Bacon Wrapped Chicken
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- #12085
serves/makes:
ready in:
2-5 hrs
2-5 hrs
2 reviews
ingredients
8 boneless skinless chicken breast
2 cans mushroom soup
1 container sour cream
2 packages dried beef chopped
1 package bacon
directions
Preheat oven to 375 degrees F.
Mix mushroom soup and sour cream till smooth.
Pour a little bit of the soup mixture on the bottom of a 9 in glass baking dish to cover the bottom. Sprinkle some of the dried beef on top of the soup layer.
Pound chicken breast to 1/4 inch thick pieces between 2 sheets of wax paper. Sprinkle a little of the dried beef in the center of the chicken and roll the chicken breast. Wrap the chicken breast with 3-4 slices of bacon.
Place chicken breast in the glass dish. Pour remaining soup mixture over the top of the chicken breast.
Cover and cook 1 hour after one hour, uncover the chicken and bake another hour.
added by
dollface
nutrition data
510 calories, 32 grams fat, 5 grams carbohydrates, 48 grams protein per serving. This recipe is low in carbs.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
reviews & comments
October 25, 2016
Great comfort food.
November 29, 2014
I partially cooked the bacon first so just some of the fat was cooked off but it was still very pliable. I was afraid the entire dish might get too greasy since the fat wouldn't have anywhere to go. I really liked this dish and will definitely make it again.