Bacon Wrapped Chicken

4 skinless, boneless chicken breast halves
1 - 4 oz pkg cream cheese, sliced
4 slices of bacon
1 tsp chopped fresh chives
1 - 10.75 oz can condensed cream of chicken soup
1/2 c mayonnaise
1/2 c milk
1 tsp lemon juice
1/4 tsp ground black pepper
1 pinch salt

Preheat oven to 325. Pound chicken breasts until flat. Put a slice of cream cheese and 1 tsp chopped chives in the middle of each breast and roll up. Wrap each rolled breast with 1 slice of bacon and secure with toothpicks. Place in a 13x9 baking dish.

In a medium bowl, combine soup, mayonnaise, milk, lemon juice, pepper and salt. Mix until smooth and pour over chicken. Bake in preheated oven for 1 hour, or until no longer pink.

To Freeze: Freeze in freezer containers.

To Reheat: Bake in a 350 oven for 1 hour or until no longer pink. Cover baking dish with foil.