1 bag boneless skinless chicken breasts
1 (16 oz.) pkg. bacon
1 jar dried beef (Hormel)
1 (23 oz.) can cream of mushroom soup (family size)
1 tub diary sour cream (medium size)
toothpicks
baking dish

Preheat oven to 350°F. Wash your chicken. You can cut the chicken in half or long ways (your choice). For each piece of chicken wrap two pieces of dried beef around the chicken. Then wrap one piece of bacon around the chicken and stick a toothpick though it to hold.

In a bowl combine the cream of mushroom soup and dairy sour cream and blend together well. Put your chicken in a baking dish and pour the soup/cream mixture over the chicken.

Bake at 350°F for 1 hour.

This goes great with chicken Rice-a-Roni, early sweet peas, and Hawaiian sweet rolls.

Submitted by: Daphne Deans