Triple Onion Chicken

• 2 bacon, slices
• 2 cups sliced white mushrooms
• 3 leeks, well rinsed, trimmed, and cut in julienne strips (white part only)
• 1 medium yellow onion, chopped
• 1/2 cup light sour cream
• 1/2 cup half-and-half cream
• 1/4 cup shredded cheddar cheese
• 1 (1 ounce) package onion and mushroom soup mix
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 chicken breasts, halves, skinless, boneless (1 to 1 1/2 pounds)

1. Heat a large skillet over medium heat. Cook bacon until crisp. Remove and drain. Discard all but 2 tablespoon fat.
2. Add mushrooms, leeks and onion to pan. Cook 8 minutes, stirring frequently. Remove from heat and cool slightly.
3. Add sour cream, half-and-half, cheese, soup mix, paprika, salt and pepper.
4. Coat a 13 x 9-inch glass baking dish with cooking spray. Arrange chicken in pan.
5. Pour cooled mushroom mixture evenly over chicken. Crumble bacon over top. Cover with plastic wrap; refrigerate overnight.
6. Preheat oven to 350u0b0F Remove plastic wrap and bake, uncovered, 1 hour.

bacon, white mushrooms, leeks, yellow onion, light sour cream, cream, cheddar cheese, onion, paprika, salt, pepper, chicken breasts

Taken from www.food.com/recipe/triple-onion-chicken-357001 (may not work)