Wash and pat dry chicken breasts. Then butterfly them open lengthwise. (Make sure not to cut them completely in half, you want to be able to fold them back over once they are stuffed.)

Stuff them with a few slices of the cream cheese and then cover the cream cheese with 2 spoons of the cream of mushroom soup.

Wrap a bacon slice around the breast and hold it in place with a toothpick.

Mix the remaining can of cream of mushroom soup with the can of cream of chicken soup and pour it evenly over all the chicken. Sprinkle some salt, pepper, onion powder, and a dash of garlic powder over the top.

Loosely cover with foil or glass lid if it will fit.

Bake at 350 for 50 minutes then remove the lid or foil and bake an additional 30 minutes. Total time is 1h-20m