8 half breasts of chicken (cut into 16 pieces) boneless
raw bacon (16 half pieces)(I don't usually use the bacon – can be done without bacon)
2 cans of cream of chicken soup
1 carton of sour cream
Rice cooked

Cut off the pieces of fat off the chicken. Cut the chicken into smaller pieces. Wrap the bacon around the chicken. Put into a 13x9x2 cake pan. In another bowl, mix the soup and sour cream together. Pour over the top of the chicken and cover with tin foil. Bake at 300 for 2 ½ – 3 hours. We serve it over rice. You can serve it with potatoes. There is a sauce made with the soup and sour cream as you cook the chicken.