This is a recipe given to me by a friend Cheryl Wellman. I found the recipe great as is but another friend of mine suggests doubling the sauce.

6 pieces boneless, skinless chicken breast
1 cup sour cream
1 tsp Lawry’s season salt
1/2 tsp pepper
1 tsp Worchestershire sauce
1 can cream of chicken
Bacon

Oil a 9 X 13 casserole dish. Lay pieces of chicken in a pan. Combine sour cream, soup, salt, pepper, and worchestershire sauce. Pour mixture over chicken. Layer 3 pieces of bacon on top. Cook uncovered at 375 degrees for 1 hour and 15 minutes.

Just before chicken is done, cook one slice of bacon per chicken breast. Cook until almost crispy, but done. Wrap the bacon around chicken or lay on the plate and put chicken and sauce over it. Serve with rice.

Variations:
The recipe says you can cook the bacon with the chicken but it will take 3 hours at 350 and the bacon is not as crispy this way, but still good. I have not tried it. I have made bacon wrapped chicken before and I do not recall it taking 3 hours.