Wrap boneless chicken tenderloins or breasts in bacon and place in a buttered casserole dish.
Top with Cream of Chicken Soup and Sour Cream…you decide how much. For a full casserole pan, I combine about 2 cans of soup with 1 cup of sour cream.
Cover with foil and bake at 225 for about 4 hours.
When you return from church, you can remove the foil and bake at 350 for 15 minutes. At this point, you can top the chicken with anything you like if you want to spice it up.
And the list goes on and on. Of course, the chicken is great with no topping.