8 whole chicken breasts, deboned
1 pkg. chopped dried beef (in bag or 5 oz. jar)
8 slices bacon
1 can cream of mushroom soup
1/2 pt. sour cream
Grated Parmesan cheese
Paprika
NO salt

Line a 9"x13" pan with chipped dried beef. Roll the raw deboned chicken breast. Place chicken on top of beef. Make mixture of soup and sour cream. Pour mixture over chicken. Shake Parmesan cheese over chicken and soup mixture. Sprinkle paprika on top. Place in refrigerator overnight. Fry bacon and crumble when cool. Add before serving chicken. Bake at 275 degrees for 2 3/4 hours.

NOTE: For 10 breasts, make more sauce, equal parts of sour cream and soup.