SOUR CREAM AND CHICKEN BREASTS

4 CHICKEN BREASTS, CUT INTO STRIPS (THREE STRIPS PER CHICKEN BREAST OF USE TENDERLOINS)

1 16 OUNCE CARTON OF SOUR CREAM

2 CANS CREAM OF MUSHROOM SOUP

3 CANS OF SLICED MUSHROOMS (OPTIONAL) OR FRESH MUSHROOMS

1 POUND OF BACON

WRAP EACH STRIP OR TENDERLOIN IN A HALF PIECE OF BACON. PLACE IN LARGE CAKE PAN OR CASSEROLE DISH. MIX SOUR CREAM AND CREAM OF MUSHROOM SOUP TOGETHER. ADD CANNED MUSHROOMS, IF USING. POUR OVER CHICKEN. IF YOU’RE USING WHOLE FRESH MUSHROOMS, POKE THEM AROUND THE CHICKEN INTO SOUR REAM/SOUP MIXTURE. BAKE AT 275 FOR 3 HOURS.

NOTE: IF YOU COOK THIS ANY FASTER, THE GRAVY WILL BE THIN.

I DOUBLE THIS RECIPE.

Sherrie Kelley 501-882-0035