6 chicken breasts, boned, skinned, and halved
1 can cream of mushroom soup
1 pkg. chipped dried beef
1/2 pt. sour cream
12 bacon strips

Place chipped beef pieces on bottom of 9 x 13 pan. Wrap chicken breasts with bacon and secure with a toothpick. Place each breast on a square of chipped beef. Mix sour cream and mushroom soup; pour over chicken and marinate at least 3 hours or over night.

Bake at 275 degrees for 3 hours. If possible, baste chicken with juice frequently. (Cover the baking dish until the last 1/2 hour of cooking time.) Serves 12.