2 cups sliced mushrooms
3 leeks, white part only, cut in strips
1 medium yellow onion, chopped
1/2 cup sour cream
1/2 cup half and half
1/4 cup shredded cheddar cheese
1-ounce package dry onion-mushroom soup mix
1/2 teaspoon paprika
1/4 teaspoon salt (optional)
1/4 teaspoon ground pepper
4 chicken breasts, about 1
1/2 pounds
1. Heat 2 tablespoons bacon grease in skillet. Add mushrooms, leeks and onion. Cook 8 minutes, stirring frequently. Remove from heat and cool.
2. Stir in sour cream, half and half, cheese, soup mix, paprika, salt and pepper.
3. Grease a 9-by-13-inch baking dish. Place chicken on the bottom and pour mushroom mixture over top, then sprinkle with bacon. Cover and refrigerate overnight.
4. Preheat oven to 350 degrees. Remove cover, and bake 1 hour.
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