Bacon Topped Chicken Breasts

3 c. sliced fresh mushrooms (8 oz.) (optional)                               1 c. chopped green pepper

1 med. onion, chopped                                                                       2 Tbsp. cooking oil

1 bok choy or 1 package (10 oz) frozen chopped spinach, thawed and well-drained

2 c. white sauce                                                                                    1 c. (8 oz) sour cream

1 tsp. paprika + 1 tsp. = 2 tsp.

½ tsp. salt                                                                                                              ¼ tsp. pepper

6 chicken breast halves (bone in) or whole chicken                      4 bacon strips, cooked and crumbled

Hot cooked noodles, optional

In a large skillet, saute mushrooms, green pepper and onion in oil until tender.  Add spinach; cook for 2 min.  Add bechamel (white) sauce, sour cream, paprika, salt and pepper; heat through.  Spread in the bottom of a greased 13 by 9 by 2 in. baking dish.  Arrange chicken on top.  Bake, uncovered, at 350 degrees for 50 – 60 min.  Sprinkle with bacon and return to the oven for 5 min.  Serve over noodles if desired.  Yield: 6 servings.  Received by the Turba family.

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