-1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted
-1 envelope (1 ounce) dry onion soup mix
-4-6 boneless,skinless chicken breasts (about 1 1/4 pounds)
-1/2 cup imitation bacon bits or 1/2 pound bacon, crisp-cooked and crumbled (I used an entire 3 ounce package of bacon bits)
-1 container (16 ounces) reduced-fat sour cream
Spray crockpot with nonstick cooking spray (I use a slow cooker liner). Combine soup and soup mix in medium bowl; mix well. Layer chicken breasts (I just throw mine into the crockpot still frozen) and soup mixture in crockpot. Sprinkle with bacon. Cover and cook on high for 4 hours or on low for 8 hours. During last hour of cooking, stir in sour cream. Serve over egg noodles or rice.
*Cream of mushroom soup or cream of celery soup can be substituted for cream of chicken soup. *I added a large can of mushrooms (drained) to this recipe. We love mushrooms in this family!
*After serving dinner, I realized that I completely forgot to add the sour cream in during the last hour. Whoops! The recipe was still AMAZING and all 3 boys in this house scarfed it up. It didn't take like anything was missing.
From the kitchen of Jaime Crosby.
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