Bacon-wrapped Chicken in Cream Sauce

This dish is pretty easy to prepare, but it either has to be baked for a very long time in the oven, or cooked all day in a slow-cooker. It makes the creamiest, not-so-healthiest dish that will be loved by everyone.

8 boneless chicken breast halves
Garlic Power
Salt and pepper to taste
8 bacon strips (turkey bacon or dried beef if you are pork-free)
1 (16-ounce) container sour cream
2 (10.75 ounce) cans condensed cream of mushroom soup
Hot cooked rice (optional)

– Preheat oven to 350*F (175*C).
– Season chicken breasts with garlic powder, salt and pepper.
-Wrap each chicken breast in 1 strip of bacon and place in a baking dish.
– In a bowl, mix the sour cream and soup.
– Spoon mixture over the chicken and bake uncovered for 60-70 minutes, or until slightly brown on top.
– Serve with hot cooked rice

Linda’s Notes:
–  This is one of the few recipes that I go light on the garlic so that it will not outshine the other flavors
– Since the bacon can be pretty unhealthy, alternative types of bacon can be substituted
– If you don’t want to use chicken or bacon, bake a package of frozen meatballs in the cream sauce instead for Swedish Meatballs