4 whole chicken breasts, cut in half
8 slices bacon
1 (4 oz.) jar chipped beef
2 cans mushroom soup
1 c. sour cream

Wrap each chicken breast with 1 slice bacon. Lay chipped beef in greased casserole dish. Lay chicken breast on top. Mix soup and sour cream. Pour over chicken. Refrigerate 3 hours or overnight. Bake, uncovered, at 350 degrees for 1 1/2 hours. Serves 8.