4 whole chicken breasts, split, skinned & boned (makes 8 pieces)
8 thin slices bacon
1 (3 oz.) pkg. dried beef
1 can condensed cream of mushroom soup
1 c. sour cream

Wrap each chicken piece in a strip of bacon. Cover bottom of 12 x 8 x 2 inch or 9 x 13 inch pan with torn pieces of dried beef. Arrange chicken over beef. Mix soup and sour cream well and pour over chicken. Cover. Refrigerate at least 3 hours or overnight (better). Bake UNCOVERED at 300 degrees for 2 hours. Serves 8.