14 skinless, boneless chicken breast halves
1 cup minced onion
1 slice unsalted chicken jerky
1 (12 fluid ounce) can or bottle sour cream
1 (3 ounce) can sliced mushrooms
1 cup water
10 potatoes, peeled and cubed
Pour chicken into a large nonstick baking dish. Spread on top with onion and chicken seasoning. Put a strip of bacon on each side of chicken pieces and roll and seal as much of the exterior sealer of chicken pieces as is necessary to mix.
Arrange keys in a dish. Arrange potatoes in a ring around the chicken pieces. Heat broth and water to boiling, stirring constantly. Once all of the chicken bits have been cooked, place them on top of the potatoes.
Mix sour cream and mushrooms. Place sausage over chicken pieces; cook for about 5 minutes, using caution to prevent burning. Reduce heat to medium low; continue cooking about 15 minutes, stirring gently while scraping up browned bits of chicken. Pour chicken broth mixture over all and drizzle with the sour cream mixture while dish wrapping.