Ingredients2 pkg. beef lunch meat, chopped
4 chicken breasts, cut in half
8 slices of bacon
1 can cream of chicken soup
1/2 pt. sour cream (1 cup)
Spread chopped lunch meat in the bottom of a 9x13 pan. Wrap bacon around chicken and place on lunch meat. Mix soup and sour cream with a little bit of milk and pour over chicken. Bake, covered, at 325 degrees for 2 hours. Serve over noodles, mashed potatoes, or rice.
Notes: We got this recipe from the Prairie 4th Ward's Recipes and Remembrances 2nd Edition cook book. Jill recommended we try it. I believe her comments about the recipe were something along the lines of: "Usually I am wary of a recipe that has 'surprise' in the title, but this was actually really good." We used leftover roast beef instead of sandwich meat. The recipe is very similar to the Continental Chicken recipe I posted a few years ago, which uses dried beef instead of sandwich meat and is cooked in a crock pot. Both are very tasty.