4 boneless chicken breasts
1/2 lb. bacon
1 can cream of mushroom or celery soup
1/2 c. milk
1/2 tsp. dill
1/2 lb. boiled ham
1 (8 oz.) sour cream

Line bottom of 9 x 13 inch pan with ham. Pound chicken breasts until thin. Put 1/2 slice of bacon on each breast and roll up. Place breasts seam down in pan.

Mix together soup, sour cream, milk and dill. Pour over chicken breasts. Cover with foil and bake in slow oven at 275 degrees for 2 1/2 hours. Can be made ahead of time and just pop into the oven.