8 chicken breasts or thighs
1 can mushroom soup
Bacon
Boiled ham, thin sliced
1/2 pt. sour cream

Bone and skin 8 chicken breasts or thighs. Butter a casserole dish and place a fairly thin slice of ham inside each folded-over piece of chicken. Arrange in casserole dish. Place a half strip of bacon on top of each piece. Mix can of mushroom soup with 1/2 pint of sour cream and pour over chicken, completely covering chicken.

Refrigerate overnight. Bake for 3-4 hours at 275 degrees uncovered until chicken is tender. Secret is low temperature and long baking. You may have to spoon off bacon grease. Serves 4-6.