4-6 boned, skinned chicken breasts
1 sm. jar dried beef
4-6 bacon strips
1 can cream of mushroom soup
1 (8 oz.) carton sour cream

In 9x13 inch baking dish (large, if needed), spread out pieces of dried beef on bottom. Roll each chicken breast and wrap a bacon strip around it, place on top of dried beef.

Mix together cream of mushroom soup and sour cream. Spoon this mixture over all contents in dish. Cover dish with wrap and refrigerate overnight. Next day, bake uncovered at 275 degrees for about 3 hours (slightly less time for 4 breasts).

This is such a fast and easy recipe that if prepared the day before baking. Really a time saver.