1 pkg. chipped beef
4 whole chicken breasts (boneless & skinless) (8 pieces)
4 slices bacon, cut in half
1 c. sour cream
1 can cream of mushroom soup (10 3/4 oz.)

Spray glass casserole dish 7 x 11 inch with Pam or vegetable oil. Line dish with torn chipped beef. Wrap each chicken breast with 1/2 slice of bacon, fasten with toothpick. Roll jelly roll fashion.

Place chicken breasts on top of chipped beef. Mix 1 cup sour cream with 1 (10 3/4 ounce) can cream of mushroom soup. Pour over chicken. Bake 2 1/2 to 3 hours at 300 degrees. No cover. May bake at 350 degrees for 1 hour.