Smothered Bacon Chicken~Anjolee

Ingredients

4 chicken breasts
8 pieces of bacon (or more if you love bacon or if you have big chickens)
1 can cream of mushroom soup
some cheese
4 oz. sour cream (half a small container)
1/3 cup of milk
1 tbsp of Ranch dressing seasoning mix
garlic salt
onion (or onion powder)


Cook bacon in a skillet for just a little bit. Just until it starts to bubble up. Remove from heat.

Place thawed chicken breasts in 9 X 13 dish. Place slices of your choice of cheese to cover each chicken breast. I used colby jack. Wrap 2 slices of bacon around each chicken breast covering the cheese. Sprinkle with garlic salt and onion powder or diced onion.

In a bowl mix one can of cream of mushroom soup, half a small container of sour cream and about a tablespoon of ranch seasoning mix. I just put a little pile in there. Pour a little milk in the soup mixture...not so much that you can pour the soup...it should still be thick enough that you have to spoon it out. I am guessing about 1/3 cup.

Spoon soup glop over cheese and bacon wrapped chicken. Cover with foil and bake at 375 for 45 minutes or longer depending on how thick your chicken is. Serve over egg noodles.

We loved this!