STUFFED HAM & CHEESE CHICKEN BREAST WITH RICH & CREAMY SAUCE
- Cooking Time: 90
- Servings: 6
- Preparation Time: 20
- 6 boneless skinless chicken breasts, thawed
- 1 ham steak
- 1 block cheddar or Colby jack cheese
- 1 package of bacon
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 regular size container sour cream
First, have your chicken breast completely thawed to ease the stuffing and rolling.
Cut ham steak into chunks, about 1/4"W x 1"L.
Slice cheese into similar sized chunks.
Have many toothpicks out of their box to have easy access.
Begin by placing one piece each of cheese and ham in the center of one chicken breast.
Then, roll chicken breast by starting at large end, making sure cheese and ham stay inside.
Next, take one piece of bacon and wrap it around the chicken breast and secure it in place with toothpicks.
Place each chicken breast into a casserole dish.
In seperate bowl mix cream of mushroom, cream of chicken and sour cream together.
After fully mixed pour mixture over chicken.
Bake in 350 degree oven for 1.5 hours or until chicken is thoroughly cooked and sauce is bubbling.
We tend to serve this over rice.
Warn your guests of the toothpicks to keep from biting into one!