4 chicken breasts, boned and split
8 slices chopped beef
8 slices bacon
1 can condensed cream of mushroom soup
1 c. sour cream

Place each breast half on a slice of beef and top each with a slice of bacon. Bake at 350 degrees for 30 minutes. (I drain most of bacon grease off). Chicken can be cooled and refrigerated at this time for serving later!

About 30 minutes before serving, top with mixture of soup and sour cream. Bake at 325 degrees for 30 or 40 minutes until bubbly. Sprinkle with fresh parsley for garnish.

Wonderful served with wild rice and fresh asparagus! I often sprinkle top with a bit of paprika for a bit of color.