12 boneless chicken breasts
1 pkg. Sizzalene
1 jar Armour dry beef, chopped
16 oz. sour cream
1 can mushroom soup

Salt and pepper chicken. Lay strip of Sizzlalene on each breast and roll up. In bottom of 9 x 13 Pyrex dish, lay chopped beef down. Mix sour cream and soup and pour over. Cover with foil.

Bake at 250°F for 4 hours.