Triple Onion Chicken

2 bacon slices
2 cups sliced white mushrooms
3 leeks, well rinsed, trimmed, and cut in julienne strips (white part only)
1 medium yellow onion, chopped
1/2 cup light sour cream
1/2 cup half-and-half cream
1/4 cup shredded Cheddar cheese
1 (1-ounce) package dry onion-mushroom soup mix
½ teaspoon paprika
¼ teaspoon salt
¼ teaspoon pepper
4 skinless, boneless chicken breast halves (1 to 1½ pounds)

1. Heat a large skillet over medium heat. Cook bacon until crisp. Remove and drain. Discard all but 2 tablespoon fat. Add mushrooms, leeks and onion to pan. Cook 8 minutes, stirring frequently. Remove from heat and cool slightly. Add sour cream, half-and-half, cheese, soup mix, paprika, salt and pepper.
2. Coat a 13 x 9-inch glass baking dish with cooking spray. Arrange chicken in pan. Pour cooled mushroom mixture evenly over chicken. Crumble bacon over top. Cover with plastic wrap; refrigerate overnight.
3. Preheat oven to 350F. Remove plastic wrap and bake, uncovered, 1 hour. Serves 4.

Per serving: 390 calories, 14g fat, 44g protein, 22g carbohydrates, 3g fiber, 800mg sodium.