12 slices bacon
3 large chicken breasts (boneless & skinless)- I trimmed off excess fat & yucky stuff. Then I cut each breast in 1/2. So there were 6 pieces
2 (10 1/2 ounce) cans roasted garlic cream of mushroom soup
1 cup sour cream
1/4 cup flour
salt and pepper
Oven Directions:
**Preheat oven to 350 degrees
1 Cook bacon over medium low heat until some of the fat is rendered. Bacon should still be pliable and not crisp.
2 Wrap 2 pieces of bacon around each chicken breast and place in 9x13 pan. (Bacon was too short to wrap, so I placed 1 under each chicken breast & 1 piece on top of each breast.
3 Sprinkle with salt and pepper.
4 In a medium bowl, mix soup, sour cream and flour with a wire whisk until blended.
5 Pour over chicken.
6 Put in oven for an hour
7 Remove chicken and plate. Stir sauce.
8 Spoon sauce over chicken.
OR Crockpot Directions:
1 Cook bacon over medium low heat until some of the fat is rendered. Bacon should still be pliable and not crisp.
2 Wrap 2 pieces of bacon around each chicken breast and place in Crockpot
3 Sprinkle with salt and pepper.
4 In a medium bowl, mix soup, sour cream and flour with a wire whisk until blended.
5 Pour over chicken.
6 Cover and cook on low for 6-8 hours.
7 Remove chicken and Stir sauce.
8 Pour sauce over chicken.
Notes:
* I added a dash of Black Pepper & Red Pepper Flakes on top before putting in oven.