8 lg. chicken breast fillets, no bones or skin
8 slices bacon
4 oz. chipped beef, rinse fist
1 can cream of celery or mushroom soup
1/2 pt. sour cream

Wrap each chicken piece with bacon strip. Grease 8"x12" pan and cover bottom with chipped beef broken in small pieces. Mix soup and sour cream and pour over breasts and beef. Refrigerate until ready to bake. Bake at 275 to 300 degrees for 3 hours, uncovered.