Triple Onion Chicken Recipe

2 bacon slices, chopped
2 cups sliced mushrooms
3 leeks, well rinsed, trimmed, and cut in julienne strips
1 medium onion, chopped
½ cup sour cream
½ cup heavy cream
½ cup shredded Cheddar
One 1-ounce envelope onion-mushroom soup mix
½ teaspoon paprika
¼ teaspoon salt, or to taste
¼ teaspoon pepper, or to taste
4 skinless, boneless chicken breast halves (1 to 1½ pounds)

1. Heat a Dutch oven over medium heat. Add the bacon, mushrooms, leeks, and onion. Cook until the onions are translucent, about 8 minutes, stirring frequently. Add the sour cream, heavy cream, Cheddar, and soup mix; mix well. Cook 10 minutes, then stir in the paprika, salt, and pepper. Remove from the heat.
2. Grease a 13 x 9-inch glass baking dish. Arrange the chicken in the pan. Pour the mushroom mixture evenly over the chicken. Cool for 30 minutes, cover with plastic wrap, and refrigerate overnight.
3. Preheat the oven to 350 degrees F. Remove the plastic wrap and bake, uncovered, 1 hour.

Serves 4