6 chicken breasts, halved
12 slices bacon
2 cans cream of chicken soup
Pepper
1 pkg. dried beef
1 1/2 c. sour cream
3 oz. cream cheese
4 c. hot rice

Pepper but do not salt chicken breasts. Wrap slice of bacon around each halved breasts. Place layer of dried beef in bottom of 9 x 13 inch dish. Arrange bacon-wrapped breasts on beef slices. Cover with mixture of chicken soup, sour cream and cream cheese. Cover pan tightly with foil. Place in 325 degree oven for 2 hours. When tender remove foil and let brown slightly. Serve on bed of hot rice. Makes 12 portions.