Ingredients for Chicken Breast In Sour Cream Mushroom Soup
- Boneless Chicken Breasts
- 8 slices bacon
- 1/2 cup sour cream
- Cream Of Mushroom Soup
- 1 teaspoon paprika
- Sliced Almonds
- Salt And Pepper
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How to Make Chicken Breast In Sour Cream Mushroom Soup
- Preheat oven to 325°F (165°C).
- Sprinkle 1 teaspoon paprika over each chicken breast (about 4 breasts).
- Wrap each chicken breast with 2 slices of bacon, crisscrossing the bacon for secure wrapping.
- Place the bacon-wrapped chicken breasts in a greased 9x13 inch baking dish.
- In a medium bowl, combine one (10.75 ounce) can condensed cream of mushroom soup and 1/2 cup sour cream. Mix well.
- Pour the soup mixture evenly over the chicken breasts in the baking dish.
- Sprinkle 1/4 cup slivered almonds over the casserole.
- Cover the baking dish with aluminum foil.
- Bake for 1 hour and 30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Remove the foil during the last 10 minutes of baking to allow the almonds to brown slightly.
- Serve immediately with your favorite mashed potatoes.
Nutrition Information (Approximate per serving)
Sodium
54 g
Sugar
9g
Fat
113g
Carbs
4g