1/2 c. chopped dried beef
12 chicken thighs, skinned
6 slices of bacon, cooked and drained
1/4 lb. cream cheese, softened
2 (10 1/2 oz.) cans cream or mushroom soup
1 1/2 c. sour cream
Chopped parsley
Cooked buttered noodles

Sprinkle dried beef into 3-quart casserole. Arrange chicken thighs, rounded side up, in casserole. Top each with 1/2 cup of sliced bacon. Combine next 3 ingredients and beat until blended.

Pour over chicken. Cover tightly with lid on foil and bake in preheated oven at 325 degrees for 2 hours. Remove lid and bake uncovered for 20 minutes. Sprinkle with parsley and serve on noodles. Serves 6.