8 chicken thighs (boned and skinned)
8 slices bacon
4 oz. pkg. chipped beef
1 can cream of chicken soup (diluted)
8 oz. plain yogurt

Wrap chicken thighs with bacon (1 piece each of bacon to thigh). Cover bottom of 8 x 12 x 2 inch baking dish with chipped beef. Arrange chicken on chipped beef. Mix together soup and yogurt and pour overall. Bake at 350 degrees for 1 hour. Serve over hot cooked rice. Serves 8.