Chicken breast wrapped in bacon with shredded chipped beef and baked in a sour cream and mushroom soup sauce. Can be served with asparagus or artichoke on the side.
Mix mushroom soup with sour cream, water, pepper, and sea salt.
Preheat oven to 225.
Wrap chicken breasts with about 3-4 pieces of bacon.
Place in glass baking dish.
Spread chipped beef around the edges of the dish, surrounding the chicken.
Add soup and sour cream mixture over top.
Bake for 3 hours at 225.
Serve with vegetables and enjoy!
Servings 0