The Best Sour Cream And Bacon Chicken Recipes

Steps:

• 1. Wrap one slice of bacon around each boneless chicken breast and place in a 3-4 quart crockpot. In medium bowl, combine condensed soup, sour cream, chilli powder 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. Serves 8

Steps:

• 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 9x13-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 400ºF for 1 hour.
• Serve with baked or mashed potatoes. Use leftover cream sauce over potatoes.

Steps:

• Line the bottom of an 11X13 baking dish with the dried beef.
• Wrap each chicken breast in a bacon strip and lay it on top of the beef.
• Mix together the sour cream and soup and spoon it over the chicken.
• Bake uncovered at 325 degrees for 1 hour and 30 minutes checking after an hour as time may vary.

Steps:

• Place the bacon in a large skillet and cook over medium-low heat until some of the fat is rendered. Be sure that the bacon is still pliable and not crisp. Drain on paper towels. (Or don't cook the bacon and proceed with the recipe -- but increase the flour to 1/2 cup).
• Wrap one slice of bacon around each boneless chicken breast and place in a 4-5 quart crockpot.
• In medium bowl, 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. You may want to remove the chicken and beat the sauce with a wire whisk so it is very well blended.
• If you have a newer crockpot, check the chicken at 5 hours. The internal temp should be 160 -170 degrees F.
• Serve over rice, couscous, barley, or wide egg noodles.