Serves 6.

6 chicken breasts, deboned
2 cans cream of mushroom soup, condensed
2 sm. cartons sour cream
6 pieces bacon
1 jar sliced dried beef

Place 6 slices dried beef in long casserole. Wrap each chicken breast with a slice of bacon and secure with toothpick. Put chicken breasts on top of dried beef. Mix mushroom soup and sour cream together and pour over chicken. Bake at 225 degrees for 2 hours. Serve with Piquant Rice.

PIQUANT RICE:

1 1/2 c. cooked wild rice
1 1/2 c. cooked white rice
1/2 c. slivered almonds
1/2 c. melted butter (I use real butter)
1/4 c. finely chopped celery
1/4 c. slivered green peppers
1/4 c. finely chopped onion
1/4 c. pimento strips
1/4 tsp. finely ground pepper
1/4 tsp. salt

Mix all ingredients in skillet. Cover and simmer 7 or 8 minutes, stirring constantly.