8 boneless, skinless chicken breasts
1 jar chipped beef
8 strips of bacon
2 cans cream of mushroom soup
1 large carton sour cream

Line the bottom of a 13x9-inch casserole dish with the chipped beef. Wrap a piece of bacon around each chicken breast. (I microwave the bacon a little beforehand.) Place chicken on top of beef. Combine the sour cream and soup and spread on top of the chicken. Cook slowly at a low temperature to avoid curdling. I cook it for two hours at about 300°F.

Serve with Consomme Rice and Seven-Layer Salad for a delicious meal.

Submitted by: Katherine Bailey