Wrapped Chicken Breasts

• 3 whole chicken breasts, skinned
• 1 (2 oz.) pkg. thinly sliced smoked beef
• 6 bacon slices
• 2 c. milk
• 4 c. White Sauce Butter Balls
• 1 1/2 tsp. instant chicken bouillon granules
• 1 tsp. dried parsley leaves
• 1 (4 oz.) can mushrooms, drained
• 1 c. dairy sour cream
• paprika

1. Lightly grease a 13 x 9-inch baking dish. Cut chicken breasts in half lengthwise.
2. Remove the bones, if desired.
3. Set aside. Arrange sliced beef over the bottom of the baking dish. Wrap each chicken breast in 1 slice bacon with ends under the breasts. Arrange over sliced beef.
4. In a medium saucepan, combine milk, White Sauce Butter Balls and bouillon granules.
5. Use a wire whisk to crush the butter balls. Stir constantly over medium heat until slightly thickened and smooth. Remove from the heat.
6. Preheat oven to 300u0b0 (150u0b0 C). Stir parsley, mushrooms and sour cream into white sauce.
7. Pour over chicken breasts. Sprinkle with paprika. Bake, uncovered, 1 1/2 hours in a preheated oven until it is golden brown and tender.

chicken breasts, beef, bacon, milk, white sauce butter, instant chicken, parsley, mushrooms, sour cream, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=581439 (may not work)