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deluxe sour cream chicken
1 1/2 cups uncooked white rice
18 slices bacon
1 (10.75 ounce) can condensed cream of mushroom soup
1 (16 ounce) container sour cream
1 (12 ounce) can mushrooms, drained
6 skinless, boneless chicken breast halves
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a 9x13 inch baking dish and cover each breast with 3 strips bacon. In a large bowl combine the soup, sour cream and mushrooms. Mix together and pour over chicken; spread out evenly.
Cover baking dish with aluminum foil and bake in preheated oven for 60 minutes.
20 minutes before chicken is ready, bring 3 cups water to boil in a medium saucepan. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. When chicken is ready, serve over hot cooked rice.
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