8-10 boneless chicken breast halves, skin removed
Bacon slices, cut in half
1 pkg. dried or pressed beef (do not use dried beef in a jar, it's too salty)
1 sm. carton sour cream
1 can cream of chicken soup

Cover sides and edges of long casserole dish with tin foil (this will keep your dish presentable and is removed at the end of cooking time). Spread out the pieces of beef and line bottom of dish (use all the beef).

Roll up chicken breast halves, jelly roll fashion, then wrap 1/2 slice of bacon around each rolled breast and secure with toothpicks. Lay the rolls on top of beef.

Mix sour cream and chicken soup together and spoon over chicken rolls. Bake at 350 degrees for 1 hour or longer until bacon has started to brown and chicken is done. Remove tin foil and serve.

This dish can be assembled as long as 24 hours ahead of time, covered, and refrigerated until ready to bake.