4 boneless skinned chicken breasts, halved (8 pieces)
8 strips bacon
1 c. sour cream
1 can cream of mushroom soup
3 oz. pkg. dried chipped beef

Wrap each chicken breast with a strip of bacon. Place on top of 9 x 13-inch casserole dish covered with dried beef. Top with one cup of sour cream and 1 can cream of mushroom soup mixed together. Cook 3 hours at 275 degrees.