8 boneless, skinless chicken breast halves
1 onion, quartered
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 (2 pound) package baby carrots, sliced
1 (10.75 ounce) can condensed cream of mushroom soup
1 (4 ounce) can cream of chicken soup
2 teaspoons Worcestershire sauce
2 teaspoons paprika
6 slices bacon
1 1/2 teaspoons chili powder
1 1/2 teaspoons onion salt
1/2 teaspoon garlic powder
1/8 teaspoon dried sage
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon sage pepper
1 teaspoon dried rosemary
1/8 teaspoon dried oregano
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
Place chicken in prepared dish and sprinkle with onion and pepper.
Dredge carrots in water, making sure they are completely submerged. Slice carrots into 1/4 inch strips. Place strips in prepared dish.
Saute chicken strips in oil in a large skillet over medium high heat. Fry carrots one minute, then flip and cook until translucent. Insert spatula into center of each chicken strip and gently roll them, making sure they are completely coated with oil.
Place chicken strips in pie pan or other pan. Brush cream of mushroom soup with vegetable oil, then whisk in cream of chicken and cream of chicken. Sprinkle with sage, basil and oregano. Drizzle with bacon bits and season with salt, pepper, garlic powder, onion salt, garlic powder, basil and oregano. Cover and refrigerate overnight.
Return chicken strips to pie pan. Brush cream of mushroom soup with vegetable oil and whisk in cream of chicken and cream of chicken.
Preheat oven to 350 degrees F (175 degrees C).
Bake chicken breasts uncovered for 35 minutes. Brush with tomato soup mixture and top with bacon bits and season with salt, pepper, garlic powder, onion salt, garlic powder, and basil.
Remove chicken breast halves from pan and toast in preheated oven for 30 minutes, or until cooked through and no longer pink inside.
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