8 bacon slices
8 boneless, skinless chicken breasts
2 (10 oz) cans roasted garlic cream of mushroom soup
1 cup sour cream
1/2 cup flour (all purpose or gluten free blend)
Salt and pepper to taste
Directions
Cook bacon over medium-low heat until
some of the fat is rendered and that the bacon is still pliable
and not crisp... drain on paper towels... or don’t cook the bacon first and proceed with the
recipe....
wrap one slice of bacon around each boneless chicken breast and place in a 4-5 quart crockpot...combine condensed soups, sour cream, and flour and mix with wire whisk to blend.... pour over chicken....Cover crockpot and cook on low for 6-8 hours until chicken and bacon
are thoroughly cooked... remove the chicken and beat the
sauce with a wire whisk so it is very well blended....pour sauce over chicken.
Serve over rice... couscous...or egg noodles...
ENJOY!!!
8 boneless, skinless chicken breasts
2 (10 oz) cans roasted garlic cream of mushroom soup
1 cup sour cream
1/2 cup flour (all purpose or gluten free blend)
Salt and pepper to taste
Directions
Cook bacon over medium-low heat until some of the fat is rendered and that the bacon is still pliable and not crisp... drain on paper towels... or don’t cook the bacon first and proceed with the recipe....
wrap one slice of bacon around each boneless chicken breast and place in a 4-5 quart crockpot...combine condensed soups, sour cream, and flour and mix with wire whisk to blend.... pour over chicken....Cover crockpot and cook on low for 6-8 hours until chicken and bacon are thoroughly cooked... remove the chicken and beat the sauce with a wire whisk so it is very well blended....pour sauce over chicken.
Serve over rice... couscous...or egg noodles...
ENJOY!!!
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