10 oz. country ham
6 skinless, boneless chicken breasts
3 slices thick-cut bacon
2 cans cream of mushroom soup
2 cups sour cream
1/3 cup milk or light cream
1 tsp. black pepper
Preheat the oven to 300F. Line a baking pan with a single layer of country ham. Arrange chicken breasts on top of
ham. Top each chicken breast with a half slice of bacon. Combine soup, sour cream, milk or light cream and pepper in a bowl. Pour evenly over chicken breasts. Cover pan with aluminum foil and place in preheated oven. Cook for 1 hour. Remove foil and cook for an additional hour. Serve chicken and sauce over hot, fluffy rice.
Reprinted with permission from Never Enough Thyme
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