8 boneless chicken breasts
1 pt. sour cream
1 can cream of mushroom soup
1 lg. jar dried beef
3 or 4 green onions

Rinse and dry beef to remove excess salt. In bottom of 2 quart shallow baking dish place slices of beef to form bed on which you place chicken breasts. Mix soup and sour cream in bowl, blend well. Pour over chicken spreading evenly to all edges. Sprinkle slices onion over soup mixture. Bake at 350 degrees for 90 minutes. Serve with rice.