Ingredients
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8 boneless skinless chicken breasts
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1 (8 ounce) package cream cheese with chives (sliced into 8 even squares)
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16 slices bacon (cooked but not until crisp)
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2 (10 ounce) cans cream of chicken soup
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2 -3 tablespoons grated parmesan cheese
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1 small onion, finely chopped (about 1/4 cup)
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3/4 cup milk
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1/2 cup sour cream
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1/2 cup mayonnaise (or use all sour cream or mayo)
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1/4 teaspoon white salt (to taste)
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black pepper
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grated cheddar cheese, to taste
Instructions
- Set oven to 325 degrees F.
- Butter a large baking dish.
- Pound the chicken breast until flat (pound just enough to roll up easily).
- Place 1 slice cream cheese in the middle of each breast.
- Roll up the chicken breast (it does not matter if a little of the cream cheese comes out of the sides).
- Wrap 2 slices of bacon around each breast, secure with a toothpick then place into prepared baking dish.
- In a bowl mix undiluted soup with Parmesan cheese, sour cream, mayonnaise, milk, onion, salt and black pepper; mix until well combined then pour over chicken.
- Bake for about 45 minutes or until the chicken is fully cooked.
- Remove from oven and sprinkle with cheddar cheese (if using) then return to oven for a few minutes to melt cheese.
- Delicious!