8 lg. chicken breasts, boned, halved and skinned
8 slices bacon, halved
1 (4 oz.) pkg. dried beef
1 can mushroom soup
1 c. sour cream
1 lg. can mushrooms
Parsley to taste (1/2 c. fresh chopped)
1 pkg. slivered almonds

Arrange chipped beef on bottom of 9x13-inch pan. Wrap each chicken breast half in 1/2 slice bacon and arrange on top of chipped beef. Sprinkle with salt. Mix sour cream, mushroom soup, mushrooms and parsley and spread over the chicken. Sprinkle with almonds and bake uncovered.