3 boneless, skinless chicken breasts cut into large strips.
1 pkg. bacon
1 can cream of chicken soup
1/2 C. milk (approx)
Wrap each "chicken tender" with a slice of bacon. Place in a large skillet and cook the chicken. Turn it as needed to be sure to brown all sides and cook the bacon well.
When the chicken is cooked, remove it from pan, drain the bacon grease but don't clean the pan. Pour in the milk and the soup. Mix together to make a gravy. Return the chicken to the pan and heat through.
Serve with rice.
Here is a picture of the finished dish.
submitted by Michelle Mullis
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