Chicken breasts (as many as you need)
1 pkg. Buttig sliced beef
1 c. sour cream
1 can cream of mushroom soup
Bacon (to wrap around chicken breasts)

In large casserole dish, shred beef in bottom of dish. Roll each chicken breast with bacon and place on top of the shredded beef. Mix together sour cream and soup and pour over top of chicken. Bake uncovered at 300 degrees for approximately 2 hours. Serve with rice. (I add a little water to soup mixture to make more gravy to serve over rice.)