2-4 boneless skinless chicken breasts
corned beef slices or ham slices
cooked bacon
1 can cream of mushroom soup
1 cup sour cream
Make sure chicken is sufficiently thawed. For my family I usually use 2-3 chicken breasts and cut them in half lengthwise for smaller portions. Wrap up the chicken in 1 piece of bacon and 1 slice of corned beef or ham ( or whatever you have, I usually don't have bacon around) and secure with toothpicks. Sometimes I put a slice of monterey jack cheese or provolone in the middle. Brenda Robbins made us something similar to this and had cream cheese in the middle. That also sounds like an excellent idea. Place in 9x13 pan and pour the soup/sour cream mixture over the top. That's your sauce. We love to make rice with this recipe and pour the sauce over it too. Bake at 325 for 1 1/2 hours or whenever it's done!
Sarah Sturgeon
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