8 boneless chicken breasts
1 jar (approx. 3 oz.) dried beef
2 cans Campbells cream of mushroom soup
1 (16 oz.) carton sour cream
8 bacon strips, thin sliced

Line 8 1/2" x 13" Pyrex dish with dried beef. Wrap chicken breasts with bacon strip and place on beef. Mix soup and sour cream together and pour over chicken. Bake in slow oven, 275 degrees, for 3 hours. Cover with foil for first 2 hours of baking, then remove for last hour.