8 chicken breasts
8 slices of bacon
1 pkg thin sliced ham
1 can cream of mushroom soup
1 cup sour cream
Boil and cook chicken. Remove chicken and add corn starch to chicken juice for thickening.
In a cake pan (9x13) place ham on bottom. Wrap chicken in a slice of bacon and place on top of ham. Mix sour cream and soup together and pour over the chicken. Cover and refrigerate over night.
Bake @ 275* for 3 hours
Toni/ Ronda Staheli
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