CHICKEN BACON BAKE

4 skinless chicken breast 1-2 cans of cream of chicken soup Celery salt parsley 4 slices of bacon or more 16 oz. sour cream Onion salt Rice Cook bacon for about 15 min drain fat. Put on the bottom of a 13x9 pan then add the chicken. In a mixing bowl mix soup, sour cream and pour over the chicken and season with the celery salt, onion salt and parsley. Cover and bake for 1 hour on 375 Makes great gravy for rice. Note: you can double the sauce just use 2 cans of the soup. Also you do not need to cook the bacon but if you do not the recipe will be more fat. Also please note that the chicken will appear pink and do not worry it is done. The color comes from being against the bacon. For gluten free make the cream of chicken soup. 1 c. milk, 3 tbsp. gluten free flour or 2 tbsp corn starch 1 tbsp butter or olive oil, 1 stp chicken bouillion or granules (gluten free), 1/2 tsp salt. whisk together flour or corn starch with milk 2. add rest of ingred. heat to a boil whisking until fully disolved, reduce heat simmer for a few min. until thickens. 3. use in recipies to replace 1 can of creamed soup you can also add celerly or mushrooms to make the other flavors.