Swedish Chicken Breasts

My dear friend Cathy makes the BEST dish that she calls Swedish Chicken Breasts. You will LOVE these! They're easy and quick in prep time, but you need to plan a bit in advance for a long cook time.

Swedish Chicken Breasts


  • 8 boneless chicken breasts (fresh or thawed, don't use frozen)
  • 8 slices bacon, thin or regular cut
  • 2 - 10.75 oz cans cream of mushroom soup
  • 1 - 16 oz carton sour cream


Wrap each chicken breast with a bacon slice and place in a 9" X 13" baking dish.

Combine soup and sour cream.

Spread over chicken breasts. Bake uncovered 2 1/2 - 3 hours in a preheated 275 oven.

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