12 chicken breast halves, skinned and boned
12 slices bacon
1 jar Armour dried beef
2 cans mushroom soup (undiluted)
2 c. sour cream

Put 12 slices Armour beef in boiling water for a couple of minutes. Remove and dry on paper towel.

Grease a 13x9 inch flat baking dish (or use 2 smaller dishes).

Wrap each chicken breast with a strip of bacon. Lay beef in dish and put chicken on top of each piece.

Make sauce by mixing mushroom soup and sour cream. Pour sauce over chicken.

Cover and refrigerate overnight (or at least 4 hours).

Preheat oven to 300 degrees. Bake chicken for 3 1/2 to 4 hours. Lower heat to 250 degrees after first hour of baking.