8 boneless/skinless chicken breasts
1 pkg thinly sliced pastrami
8 slices bacon
1 c sour cream
1 can cream of chicken soup
Layer pastrami in greased 9X13 pan. Wrap bacon around chicken. Arrange in pan. Blend soup and sour cram and pour over chicken. Bake at 270 for 3 hours. (Mostly I crank the heat to 350 and cook it for 1 hour…but it’s really tender and good cooked the other way) Another variation is to use sliced ham under the chicken, but my kids like it with the pastrami.
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