Add the bold taste of bacon to chicken and gravy made with cream of celery soup.
INGREDIENTS (for 6 servings):
- 6 skinless, boneless chicken breast halves
- 6 slices bacon
- 1 (10.75 ounce) can condensed cream of celery soup
- 1/4 cup milk
Preheat oven to 350 degrees F (175 degrees C).
Wrap each chicken breast in one piece of bacon.
Place the chicken breasts in a 9x13 inch baking dish. Mix the soup and milk and pour mixture over the chicken breasts. Cover dish with foil.
Bake at 350 degrees F (175 degrees C) for 50 minutes, or until chicken is cooked through and juices run clear. Remove foil for the last 15 minutes of baking, to brown the bacon.