8 large chicken breasts, skinless and boneless
8 slices of bacon (or less)
1 - 4 ounce jar chipped beef (or package of loose)
1 can mushroom soup (or chicken or celery)
1/2 pint sour cream

Cut chicken breasts in half, wrap in bacon. Line bottom of pan with chipped beef, lay chicken on top and pour over it a mixture of soup and sour cream. Refrigerate overnight.

Bake for three hours at 275°F, uncovered. Serve with rice. The chicken breasts can be cut into quarters for smaller servings. The sauce can be doubled and the chipped beef can be doubled.