1/4 lb. dried beef chipped
2 slices bacon
3 chicken breasts, boned/skinned
1 can mushroom or cream chicken soup
1/2 c. sour cream

In bottom of casserole (9 x 13 inch), arrange dried beef chipped in 6 mounds. Roll 1/2 slice bacon around a boned, skinned chicken breast (3 breasts yield 6 servings). Place a rolled chicken breast on each mound of dried beef. In a bowl, mix 1 can of mushroom or cream of chicken soup and 1/2 cup sour cream. Pour on top of chicken. Sprinkle with paprika. Bake 3 hours at 250 degree oven, uncovered. Use the sauce as a gravy over cooked wild rice. Serve with one vegetable and a relish or salad, and a light dessert for a complete meal.