I found this recipe originally on Pinterest. and adapted it to fit our family. Are you on Pinterest? You should be... and you can follow me there as well! Find the link to my Pinterest page on the right hand side of this blog.
My kids loved this recipe. Word to the wise, it is seriously rich. and ohhh so stinkin tasty. The kind of recipe that is only served every once in an effort to preserve your waistline. I think that you really only need 1/2 a chicken breast per person.
Serves 4 large portions or 8 small portions
Ingredients
- 8 bacon slices
- 4 boneless, skinless chicken breasts
- 1 (10 oz) can golden cream of mushroom soup ( don't make this unless you have the golden
- one package brown mushrooms
- fresh chives chopped
- 1/2 cup fat free sour cream
- 1/4 cup flour (all purpose or gluten free blend)
- Salt and pepper to taste
Directions
- Place the bacon in a large skillet and cook over medium-low heat until fat is rendered. Be sure that the bacon is just crispy enough to still wrap around the bacon. Drain on paper towels, drain 1/2 of the grease, reduce the flour to 1/4 cup in the other 1/2 of dripping.
- Then wrap 2 slices of bacon around each boneless chicken breast and place in a 4-5 quart crockpot.
- In medium bowl, combine condensed soup, sour cream, and flour and mix with wire whisk to blend. Pour over chicken.
- Cover crockpot and cook on low for 6 or 7 hours until chicken and bacon are thoroughly cooked. You might want to check around 5 hours.
- Slice and Saute the mushroom in a small fry pan
- Remove the chicken from the cockpot and unwrap some of the bacon from the chicken. Chop bacon in to small bite size pieces
- Beat the sauce with a wire whisk until it is very well blended. It will be lumpy when you take the chicken out but will smooth out.
- Add mushrooms, chopped bacon
- Pour sauce over chicken and sprinkle with chives.
1 comment:
I am totally making this tomorrow
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