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chicken • main dish • recipes • November 19, 2010

Chicken Supreme

by Shelly Mathie
3 boneless, skinless chicken breasts
3 slices bacon
1 can cream of chicken soup
1/2 cup sour cream
Celery salt, garlic salt to taste (try Mrs. Dash for a different taste)
   
Place chicken breasts in a 9X13” pan.  Cut bacon strips in half and place on top of each breast.  Mix the soup, sour cream and spices and pour over the chicken.  Cover with foil and bake at 350 degrees for 1 1/2 hours.  Serve over rice.  Wonderful!
NOTE: I usually double or even triple the sauce as it is SO good over the rice. 
The bacon will be cooked but soft—I don’t care for it and remove it before eating, but it gives a fabulous flavor to the dish.
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