8 chicken breasts, boned and skinned
1 (4 oz.) pack chipped beef
1 can cream of mushroom soup, undiluted
8 slices bacon
1 (8 oz.) carton sour cream

Cover the bottom of a lightly greased baking dish with the chipped beef. Wrap each chicken breast with a slice of bacon and arrange on chipped beef. Mix soup and sour cream and pour over all. Bake uncovered at 275 degrees for 3 hours.

NOTE: This can be done in microwave. Sprinkle generously with paprika (which helps brown). Cover and microwave 16 to 18 minutes or until chicken is fork tender. Rotate dish halfway through cooking. Serves 8.