Bacon-Topped Chicken Breasts |
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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Ingredients:
3 cup(s) sliced fresh mushrooms (8 ounces) |
1 cup(s) chopped green pepper |
1 medium onion, chopped |
2 tablespoon(s) vegetable oil |
1 10-ounce package(s) frozen chopped spinach, thawed and well drained |
1 10 3/4-ounce can(s) condensed cream of chicken and mushroom soup, undiluted |
1 cup(s) (8 ounces) sour cream |
1 teaspoon(s) paprika |
1/2 teaspoon(s) salt |
1/4 teaspoon(s) pepper |
6 bone-in chicken breast halves |
4 bacon strips, cooked and crumbled |
hot cooked noodles, optional |
Directions:
1. In a large skillet, saute mushrooms, green pepper and onion in oil until tender. Add spinach; cook for 2 minutes. Add soup, sour cream, paprika, salt and pepper; heat through. Spread in the bottom of a greased 13-in. x 9-in. baking dish. Arrange chicken on top. Bake, uncovered, at 350° for 50-60 minutes. Sprinkle with bacon and return to the oven for 5 minutes. Serve over noodles if desired.
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