BACON WRAPPED CHICKEN WITH SOUR CREAM SAUCE

BACON WRAPPED CHICKEN WITH SOUR CREAM SAUCE

4 boneless, skinless chicken breasts
8 slices bacon
2 (10 ounce) cans cream of chicken soup
16 ounces sour cream

In a bowl, mix cream of chicken soup and sour cream. Set aside.
Wrap each chicken breast with 2 pieces of raw bacon.
Place in a 9x13 baking dish.
Pour soup over chicken, make sure all the chicken is covered.
Bake uncovered for 400° F for 1 hour.
Serve with baked or mashed potatoes. Use leftover cream sauce over potatoes.