4 chicken breasts, boned
4 thin slices sandwich meat (beef, pastrami, corned beef, etc.)
4 pieces bacon
1 can golden mushroom soup
3/4 soup can milk

Bone chicken breasts. Roll chicken side up with a piece of sandwich meat inside. Place a piece of bacon on top of each chicken breast. Place in a casserole dish. Mix soup and milk together; spoon over chicken. Cover and refrigerate 24 hours. Bake at 300 degrees for 2 hours. Cover loosely with foil if too brown the last hour. Serves 4.