Grandma Copen’s Bacon-Wrapped Chicken Breasts

Posted by on November 8, 2006 in Blog | 0 comments


  • 8 boneless, skinless chicken breasts
  • 16 strips of bacon
  • 1 can cream of chicken soup
  • 1 cup sour cream
  • 1 (3-oz) package corned beef (or a jar of dried beef, sliced into strips)
  • 8 slices bacon

Place beef in bottom of a baking dish. Wrap each chicken breast with two pieces of bacon and place over beef. Mix soup and sour cream and spoon over chicken breasts. Bake, uncovered, for 2 hours at 350 degrees. Serve with rice.

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.