4 lg. whole chicken breasts, split, skinned and boned
8 slices bacon
1 (4 oz.) pkg. shipped dried beef
1 can cream of mushroom soup
1 c. sour cream

Roll and wrap each chicken breast with a strip of bacon. Cover the bottom of a 9 x 9 inch pan with the chipped beef. Arrange the chicken breasts on top of the chipped beef. Mix the undiluted soup with the sour cream and pour over chicken. Bake uncovered at 300 degrees for 2 1/2 to 3 hours.

This can be made the day before and baked at serving time.