4 whole, boneless, skinless chicken breasts
8 slices bacon
4 oz. chipped beef
1 can cream of mushroom soup
paprika
small (8 oz.) sour cream

Halve chicken breasts and wrap each half in bacon. Cover the bottom of a greased 8 x 12-inch baking dish with chipped beef. Arrange chicken on top of this. Blend soup and sour cream; pour over chicken breasts. Sprinkle with paprika. Refrigerate at this point, if desired.

Bake, uncovered, at 275°F for 3 hours. (Double mushroom soup and sour cream for gravy over rice.)