1/2 c. butter
1/2 lb. sliced mushrooms
1 red pepper, cut in 1/2" strips
1 green pepper, cut in 1/2" strips
1 med. onion, chopped
1 pkg. frozen chopped spinach, thawed
1 can creamy mushroom or chicken soup
1 c. sour cream
12 slices bacon
3 whole chicken breasts (boned, skinned & split)

In large skillet, melt butter. Saute mushrooms, peppers, and onions 3 minutes. Stir in spinach, cook 2 minutes, then remove from heat. Add soup, sour cream and mix well. Spoon into bottom of 2 quart shallow casserole. Wrap 2 pieces of bacon around each chicken breast, arrange on top of vegetables. Bake at 350 degrees for 35 minutes or until chicken is tender and lightly golden. Serves 6.