BACON-WRAPPED CHICKEN WITH SOUR CREAM SAUCE

Bacon-Wrapped Chicken with Sour Cream Sauce

4 boneless, skinless chicken breasts
8 slices bacon
2 (10 ounce) cans cream of chicken soup
16 ounces sour cream

In a bowl, mix cream of chicken soup and sour cream. Set aside.

Wrap 1 raw chicken breast with 2 pieces of raw bacon. Continue to do this 3 more times and place in a 9 x 13-inch baking dish. Pour soup and sour cream mixture on top of bacon-wrapped chicken, making sure all the chicken is covered. Bake uncovered at 400 degrees F for 1 hour.

Serve with baked or mashed potatoes. Use leftover cream sauce over potatoes.