Bacon Wrapped Cream Cheese Chicken

My neighbor, Colleen, told me about this one. The chicken could be assembled and frozen for future use without the sauce. I'm going to try this one in the crockpot too.

Bacon Wrapped Cream Cheese Chicken
4 skinless, boneless chicken breast halves
seasoned salt
1/2 (8 ounce) package cream cheese, sliced
4 slices bacon
1 teaspoon italian seasoning
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup mayonnaise
1/2 cup milk
1 teaspoon lemon juice
1/4 teaspoon ground black pepper
1 pinch salt
Cook the bacon a little. It should still be flexible. Pound the chicken breasts flat. Season sparingly with a pinch of seasoned salt. Put a slice of cream cheese in the middle of each breast and roll up. Wrap each rolled breast with 1 slice of bacon. Place in a 9x13 inch baking dish, or cast iron chicken fryer. In a medium bowl, combine italian seasoning, condensed soup, mayonnaise, milk, lemon juice, pepper and salt. Mix until smooth, then pour over chicken.
Bake in 325 degree oven for 1 hour, or until no longer pink and juices run clear.

FREEZE
Pound chicken flat. Season with seasoned salt. Roll up a slice of cream cheese and wrap with bacon. Place on a cookie sheet in the freezer until frozen. Move to a ziptop freezer bag that's labeled and dated. To thaw...remove desired number of chicken rolls from bag and place in a single layer in a tupperware with a lid in the refrigerator the day before needed. Cook as directed.