1/4 c. (1/2 stick) butter
1/2 lb. mushrooms, sliced
1 med. red pepper, cut in 1/2 inch strips
1 med. green pepper, cut in 1/2 inch strips
1 med. onion, chopped
1 (10 oz.) pkg. frozen spinach, thawed & squeezed dry
1 (10 3/4 oz.) can condensed creamy chicken-mushroom soup
1 c. sour cream
1 tsp. paprika
12 slices of bacon
3 whole chicken breasts, boned, skinned & split (about 2 lbs.)

In large skillet, over medium heat, melt butter. Saute mushrooms, red and green peppers and onion 3 minutes. Stir in spinach; cook 2 minutes longer. Remove from heat; add soup, sour cream, paprika and 1/8 teaspoon pepper; mix well. Spoon into bottom of 2-quart shallow casserole. Preheat oven to 350 degrees. Wrap 2 pieces of bacon around each chicken breast half; arrange on top of vegetables. Bake 35 minutes or until chicken is tender and lightly golden. Makes 6 servings.