6 chicken breasts, boned
3/4 lb. diced chipped beef
6 slices lean bacon
1 can mushroom soup (I usually use 2 cans)

In shallow casserole arrange dried beef (rinse before chopping as is very salty). Wrap a strip of bacon around each chicken breast; arrange over beef. Spread undiluted soup over chicken. Cover with aluminum foil. Bake in 300 degree oven 2 hours. Increase heat to 350 degrees for another 20 to 30 minutes, basting several times. Serves 6. You can add a little black pepper or a little sherry wine to sauce for the last few bastings.