4 whole chicken breasts, or 8 boned chicken cutlets
8 slices bacon
4 oz. dried chipped beef
8 oz. sour cream
1 (10 3/4 oz.) can cream of mushroom soup

Wrap each chicken breast half or cutlet with a piece of bacon. Crumble chipped beef into bottom of 13 x 9 x 2 inch baking pan; lay chicken on top. Combine sour cream and soup; pour over chicken. Bake, uncovered, at 275 degrees for 3 hours. Serves 8.