8 chicken breasts, boned & skinned
2 cans cream of mushroom soup
2 (16 oz.) containers sour cream
8 slices bacon, uncooked
1/2 lbs. fresh mushrooms, sliced
1/4 lb. country ham, sliced thin (or enough to cover bottom of rectangular casserole dish)
Line bottom of rectangular casserole dish with country ham slices. Wrap each chicken breast with one slice of bacon and arrange in casserole dish. In medium bowl, combine soup, sour cream and sliced mushrooms, stirring well to blend. Pour evenly over chicken. Bake in preheated 250 degree oven for four hours or 350 degree oven for two hours. Serve with rice, makes up to 8 servings. Amount of bacon- wrapped chicken can be increased or entire recipe can be cut in half.