Creamy Chicken-and-Vegetable Casserole
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INGREDIENTS ¼ cup (1/2 stick) butter or margarine ½ pound mushrooms, sliced 1 medium red pepper, cut in ½-inch strips 1 medium green pepper, cut in ½-inch strips 1 medium onion, chopped 1 package (10 ounces) frozen spinach, thawed and squeezed dry 1 can (10-3/4-ounces) condensed creamy chicken mushroom soup 1 cup sour cream 1 teaspoon paprika 1/8 teaspoon pepper 12 slices bacon 3 whole chicken breasts, boned, skinned and split (about 2 pounds) In large skillet, over medium heat, melt butter. Sauté mushrooms, red and green peppers and onion, 3 minutes. Stir in spinach; cook 2 minutes longer. Remove from heat; add soup, sour cream, paprika and pepper; mix well. Spoon into bottom of a shallow 2-quart casserole. Preheat oven to 350 degrees. Wrap 2 pieces bacon around each chicken breast half; arrange on top of vegetables. Bake 35 minutes, or until chicken is tender and lightly golden. Makes 6 servings