4 chicken breasts, skinned, boned and flattened
1 (5 oz.) jar chipped beef
8 slices bacon
1 can cream of mushroom soup
1 lb. sour cream

Spread chipped beef on bottom of greased pyrex dish. Roll chicken breasts. Cut each breast in half after rolling. Wrap each half with bacon slices and place on beef in dish. Mix soup and sour cream together. Spoon on top of each breast. Cook 2 hours at 325 degrees.