4 whole chicken breasts
1 pkg. dried beef
2 cans cream of chicken soup
1 pt. sour cream
1 lb. bacon

Spread 13 x 9 inch pan with 1 package dried beef. Cut chicken breasts in half and place on top of dried beef. Cover chicken breasts with 1 pound bacon strips.

Bake at 375 degrees uncovered for 50 minutes. Remove, drain fat. Mix cream of chicken soup with sour cream. Spread soup on top of chicken and bacon. Cover with foil and cook 20 minutes or until done. Serve with rice. Serves 6 to 8.