Okay today's recipe is one of those easy meals I remember making for a special family I use to work for. I'm including it today as I had a walk down memory lane this week. I was able to work for a wonderful family while I attended Ozark. This was my favorite job ever, besides my current job. I was able to travel to Joplin this week with my friend Dawn, I then was able to have a great visit with Debbie at the local IHOP.
I learned so much from this family, that job really helped prepare me for motherhood and the whole parenting process. I am so thankful God placed Debbie and her family in my life both then and now. It's so neat to know that when we have the bond of Christ we have a true bond forever. I am so thankful for all the things "caught" I learned while working for you all. I am anxious to try out this recipe again as I remembered it tasting so good.
I am so thankful I was able to reconnect with Debbie this week, parts of me are sad though as I never realized until this week how much I miss this family. God is good and I'm so thankful for all of you in my life right now.
4skinless, boneless chicken breast
8 slices bacon
16 ounces sour cream
2 (10.75 ounce) can condensed cream of mushroom soup ( I remember only using 1 of these)
Preheat oven to 350 degrees F (175 degrees C).
Wrap each chicken breast in 2 strips of bacon and place in a glass 9x13 inch baking dish.
In a small bowl, mix the sour cream and soup. Cover the chicken with the sour cream/soup mixture and bake uncovered in the preheated oven for 40 to 50 minutes or until slightly brown on top. Let cool and serve on top of hot, cooked rice if desired.
Out of the Fog, Out of the Blur.
1 month ago