4 chicken breasts, deboned
8 strips bacon
3 oz. dried beef
1 can cream mushroom soup
1 can cream celery soup
1/2 c. sour cream

Cut chicken breasts into 8 halves; remove skin. Wrap each half in one strip of bacon. Cover bottom of oblong baking dish (greased) with dried beef cut into pieces. Lay chicken breasts side by side on beef. Mix soups and sour cream together and spread over chicken. Lay foil loosely over top. Bake at 300 degrees for 3 hours. Serves 4 to 6. This is especially good served with baked potatoes.