Wrap boneless chicken tenderloins or breasts in bacon and place in a buttered casserole dish.
Cover with foil and bake at 225 for about 4 hours.
When you return from church, drain and 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.
Bake uncovered at 350 for about 15 minutes or until bubbly. You can also 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.