Best Bacon Wrapped Chicken With Sour Cream Sauce Recipes

SMOTHERED BACON CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Wrap each chicken breast in 2 strips of bacon and place in a glass 9x13 inch baking dish.
• In a small bowl, mix the sour cream and soup. Cover the chicken with the sour cream/soup mixture and bake uncovered in the preheated oven for 40 to 50 minutes or until slightly brown on top. Let cool and serve on top of hot, cooked rice if desired.

BACON WRAPPED CHICKEN WITH SOUR CREAM SAUCE

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.

CREAMY BACON-WRAPPED CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix cream cheese and green onions in a bowl; season with salt and black pepper. Spread about 1/4 cup of cream cheese mixture over each chicken breast. Starting at the narrow end, roll chicken breasts over filling. Wrap each chicken breast in 4 slices of bacon. Set wrapped chicken on a rack set in a baking dish.
• Bake in the preheated oven until bacon is browned and an instant-read meat thermometer inserted into the thickest part of a breast reads 160 degrees F (70 degrees C), about 1 hour.

BACON-WRAPPED CHICKEN WITH SOUR CREAM SAUCE

Steps:

• 1. In a bowl, mix cream of chicken soup and sour cream.
• 2. Set aside.
• 3. Wrap 1 raw chicken breast with 2 pieces of raw bacon. Continue to do this 3 more times and place in a 9 x 13-inch baking dish.
• 4. Pour soup and sour cream mixture on top of bacon-wrapped chicken, making sure all the chicken is covered.
• 5. Bake uncovered at 400ºF for 1 hour. Serve with baked or mashed potatoes. Use leftover cream sauce over potatoes.

CHICKEN, BACON, AND DRIED BEEF CASSEROLE

Steps:

• Gather the ingredients and heat the oven to 300 F/150 C/Gas 2.
• Wrap 1 strip of bacon around a chicken breast half. Repeat with the remaining halves.
• Line a large, lightly buttered casserole or baking dish with the dried beef.
• Place the 8 chicken breast halves on the chipped beef in the casserole dish.
• In a bowl, stir together the sour cream and soup until well blended; pour over the chicken.
• Sprinkle lightly with freshly ground black pepper.
• Bake slowly, at 300 F for 2 hours, or until chicken is cooked and bacon is crispy.
• Serve and enjoy.

BACON-WRAPPED CHICKEN

Steps:

• Preheat oven to 400°. Flatten chicken to 1/2-in. thickness. Spread 3 tablespoons cream cheese over each. Dot with butter and sprinkle with salt; roll up. Wrap each with bacon strip, securing with toothpicks if necessary., Place, seam side down, in a greased 13x9-in. baking pan. Bake, uncovered, until a thermometer reads 165°, 35-40 minutes. Broil 6 in. from the heat for 5 minutes or until bacon is crisp. Remove toothpicks before serving.

THE BEST SOUR CREAM AND BACON CHICKEN

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.