chicken supreme

I know that this picture is not that appetizing. I really had no idea how to style this one for a picture. Let me just say this: three kinds of meat, one of which is BACON. That got Scott's attention. This was the main course of his Father's Day dinner.

I got this out of The Essential Mormon Cookbook, and we thought it was really good. Even the kids ate it. (I halved the recipe and baked it in a 8 inch square pan)

The recipe also called for 8 chicken breasts and then says to wrap bacon around the halves. I really think that it meant to call for 8 chicken breast halves in the ingredients.

This is also a great one for after church because it bakes while you are gone.

Chicken Supreme

2 (2.5- ounce) packages smoked, sliced pressed beef (lunch meat)

8 slices bacon

8 boneless, skinless chicken breasts halves

2 cups sour cream (I used fat free)

2 (10 3/4 -ounce) cans cream of mushroom soup ( I used the reduced fat)

Put beef slices in a greased 9x13 inch pan. Roll a strip of bacon around each breast half. Fasten with toothpick. Layer over beef. Combine sour cream and concentrated soup. Pour over chicken. Cover. Refrigerate overnight. The next day bake, covered, at 300 for 3 to 4 hours. Serves 8.