6 boned, skinless chicken breasts
1 can cream of mushroom soup
8 oz. sour cream
1/2 c. milk (or cream)
6 slices bacon

Wrap bacon slice around each chicken breast. Place in 8"x14" casserole dish. Mix mushroom soup (sometimes I use 2 cans because Nathan likes lots of sauce) sour cream and milk together. Pour over bacon wrapped chicken. Bake, covered at 350 degrees for 60 minutes. Uncover and cook additional 15 minutes. Serve with rice.