8 lg. chicken breasts, skinned & boned
8 slices bacon
1 (4 oz.) pkg. chipped dried beef
1 can cream of mushroom soup
1/2 pt. commercial sour cream

Wrap each chicken breast with a slice of bacon. Cover bottom of flat greased baking dish (8 x 12 x 2 inches) with shredded, chipped beef. Arrange chicken breasts on chipped beef. Mix soup and sour cream and pour over all. Refrigerate several hours (overnight). Bake at 275 degrees for 3 hours, uncovered. Rice is an excellent side dish. Serves 8.