- 6 slices thin-sliced cooked corned beef
- 6 skinless, boneless chicken breast halves
- 6 slices bacon
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (8 ounce) container sour cream
- 1 head broccoli, broken into florets (optional)
- Preheat oven to 325 degrees F (165 degrees C).
- Wrap 1 corned beef slice around each chicken breast.
- Wrap a slice of bacon around outside of corned beef wrapping. Secure with toothpicks if needed.
- Arrange wrapped chicken in a deep baking dish.
- Arrange broccoli florets around wrapped chicken breasts.
- Stir cream of mushroom soup and sour cream together in a bowl. Pour the mixture over the chicken and broccoli to completely cover. Cover baking dish with aluminum foil.
- Bake in preheated oven until chicken is no longer pink in the center and the juices run clear, about 1 1/2 hours. Remove foil from the dish, return to oven, and bake until bacon browns, about 30 more minutes.
05/02/2018
recipepes.com
Corned Beef and Bacon-Wrapped Chicken Breasts, recipe
PT15M
PT1H
5
455 calories
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