Chicken breasts (skinned and deboned)
1/2 slice bacon per breast
2 pkgs. chipped beef
1 can mushroom soup
1/2 pt. sour cream

Cut each breast in half. Salt lightly and roll up. Wrap each breast with a piece of bacon. Cover bottom of greased 9x13 baking dish with chipped beef. Arrange chicken breasts on chipped beef. Mix soup and sour cream and pour over all. Refrigerate (can be overnight). Bake at 275 degrees for 3 hours uncovered. Serve over rice.