Bacon-Wrapped Chicken with White Sauce

Preheat oven to 350 F.

Prepare baked potatoes: Cut a slit on the top of each washed russet potato. I like to throw mine in the microwave on the ‘potato’ setting to give it a head start before placing it in the oven. Otherwise, just put potatoes in the oven roughly 35 minutes prior to beginning the rest of the cooking process.

Prepare chicken/sauce: Sprinkle chicken with salt/pepper. Wrap 2 pieces of bacon around each chicken breast. The bacon gives the sauce a great flavor but if it happens that you don’t have bacon, you can enjoy this dish without.

Mix sour cream and cream of chicken soup together in a bowl and pour it into an 8×8 baking dish. Place chicken on top and spoon the top of the chicken with some of the sauce mixture. Cover dish with a sheet of foil and put it into the oven. Cook covered for 45 minutes, then remove cover, and cook for an additional 15 minutes.

Heat corn in the microwave according to package instructions (add butter and salt if you’d like).

Place chicken on serving plates along with baked potatoes and corn. Top baked potatoes and chicken with white sauce and enjoy!