4 chicken breasts (deboned are best)
4 strips of bacon
2 oz. dried beef
1 can cream of mushroom soup
1/2 cup dairy sour cream

Arrange beef in bottom of a deep pan. Roll each piece of chicken breast with a piece of bacon, and put on top of beef. Top with mushroom soup and sour cream. I mix the two together. Bake slow at 275°F for 3 hours. Cook uncovered. Recipe may be doubled.

Serves 4.