The way I usually make this dish involves rolling up a chicken breast with ham inside and wrapping the bacon around the outside (recipe is on this site). However sometimes I don't have the time or energy and other times I use frozen chicken breasts or the kind that do not roll up very well. For whatever reason, I tweaked the recipe to make it quicker and easier... but still with the same great taste.Simplified Chicken with Sour Cream and Mushroom Sauce
5 chicken breasts, boneless, skinless
1 can cream of mushroom soup (I like the flavor of the 98% fat free the best)
1 c sour cream
1/2 c cooked, crumbled bacon (I use Hormel's brand that I buy at Costco)
salt and pepper
Place the chicken breasts in a baking pan. Mix the soup and sour cream. Spread over top of the chicken breasts and sprinkle with bacon pieces. Bake at 350 or 375 until the chicken is done, about 45 minutes for thawed or 1 1/2-2 hours if frozen.
