Golden Mushroom Chicken

One cannot consider themselves a true Minnesotan wife unless they own a plethora of recipes that call for cream of something in a can. If you don't believe me, keep an eye out at the next potluck you go to and notice that Cream of Mushroom Soup could very well be the official state food.

Tonight's meal is no exception. Denise's "Fancy Chicken Breasts" calls for Golden Mushroom Soup which I really liked using. I made only a few changes to her recipe - I added fresh rosemary and baby spinach since I had them on hand and since they compliment chicken so well. There are endless possibilities for what you could add to the chicken before rolling it up. The bacon wrap holds the chicken together and keeps it very moist. Ryan gave this meal two forks way up. I think it would be perfect for serving to guests since it can all be prepped before hand and then kept in the refrigerator before baking.

Golden Mushroom Chicken

6 boneless, skinless chicken breasts

6 slices of bacon

1 can of golden mushroom soup

1 c. sour cream

sliced fresh mushrooms (opt.)

Pound chicken breasts down to about 1/4" thickness. (Tip: Place chicken in ziploc bag to pound out for easy clean-up) Season chicken and roll up breasts. Wrap a slice of bacon on each. Set in a casserole dish. Mix soup and sour cream. Add in mushrooms. Spread over chicken.

Bake at 375 for 60-75 minutes.

Excellent over mashed potatoes (Tip: Freshly grated nutmeg in the mashed potatoes adds a warm, earthy undertone)