Chicken Breasts with Sour Cream
Submitted by agr8buda
Bacon-wrapped chicken breasts baked low and slow over smoked beef in a creamy mushroom and sour cream sauce. Five ingredients, zero fuss, and enough to feed a crowd of eight.
YIELD
8 servingsPREP
15 minCOOK
3 hrsREADY
3 hrsY’all, this is the kind of recipe that gets passed around church potlucks on index cards with coffee stains.
Eight chicken breasts get wrapped in bacon, nestled on a bed of shredded smoked beef, then smothered in a mix of cream of mushroom soup and sour cream.
Three hours in a low oven and everything melts into this rich, savory, fall-apart-tender situation that’ll have folks asking for seconds before they’ve finished firsts.
With just five ingredients and almost no prep, this is hands-off comfort cooking at its finest.
Kitchen Tips
- Wrap each breast completely in bacon so it bastes the chicken as it renders. Use toothpicks if the bacon won’t stay put.
- The smoked beef on the bottom soaks up all those drippings and becomes the best part of the dish. Don’t skip it.
- Cover with foil if the top starts browning too much during the long bake. You want golden, not burnt.
Ingredients
Directions
Roll each breast in 1 slice bacon.
The breast must be totally surrounded with bacon.
Shred beef and place in a 13×9-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.
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