8 chicken breasts, skinned and boned
1 (2.5 oz.) pkg. dried beef
8 slices bacon
1 can cream of chicken soup
1 can cream of mushroom soup
1 (12 oz.) carton sour cream

Line a 9 x 9 inch pan with dried beef. Wrap each breast with a piece of bacon. Mix the soups and sour cream together and pour over the chicken that has been placed on top of the dried beef. Refrigerate 12-24 hours. Bake, uncovered, at 300 degrees for 2 1/2 - 3 hours. Serve over wild rice.