3 to 5 boneless chicken breasts
1 jar dried beef
1 package bacon
4 cans of cream of chicken soup (or 1 family size)
1 small tub dairy sour cream
garlic powder (optional)

Preheat oven to 425°F.

In a bowl, combine the soup and sour cream. Season with garlic powder or other spices as desired (avoid salty seasonings as the soup, bacon, and dried beef have enough sodium).

Partially cook the bacon (you may want to save out 5-6 slices).

Line a 13x9-inch baking dish with dried beef. Place a small layer of your soup mix on top of your dried beef layer. Wrap each chicken breast with bacon and place side by side in your dish. cover with most of your remaining soup mix (save enough for another layer on top). Place another layer of dried beef over the top. Cover with remaining soup mix.

If you have any bacon or dried beef left over you can cover the top with it. I like to save out 5-6 slices of bacon to layer on top.

Place in oven at 425°F and bake for 45 to 60 minutes or until chicken is thoroughly cooked.

Serve hot over rice or mashed potatoes.

Serves 3 to 5.

Submitted by: Traci - Sandy Hook, CT