8 chicken breasts or 2 chickens, cut up
1 can mushroom soup
1/2 pt. sour cream
8 slices bacon, partially fried
1 sm. jar dried beef, diced

Line bottom of shallow greased pan with dried beef. Wrap one piece of bacon around each piece of chicken. Put in pan. Mix sour cream and soup, pour over chicken. Refrigerate overnight. Cover with foil for the first two hours or less of baking. Bake for 2 1/2 to 3 hours at 275 degrees.