6 slices of bacon
6 boneless, skinless chicken breasts
1 10½-oz can cream of mushroom soup
½ C sour cream
Fry bacon until crisp and break into pieces. Put the chicken and the bacon into a 1-gallon freezer bag. Mix remaining ingredients and pour into freezer bag. Lay flat to freeze.
To serve, thaw mixture. Arrange in baking dish with as much sauce on top as possible. Bake in a preheated 375˚ oven for 50 min.
To lighten, use fat-free sour cream, or strained fat-free plain yogurt. You can also use the precooked bacon.
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