6 chicken breasts, skinned and deboned
1 c. sour cream (lowfat can be used)
1 can cream of mushroom soup, condensed
1 sm. jar dried beef (Armour)
3 slices bacon, cooked half done
2 c. sliced fresh mushrooms
Pepper to taste

Cut dried beef into pieces. Put 1/2 dried beef in bottom of greased 13 x 9 inch baking pan. Roll breasts and place in baking pan. Place 1/2 piece of bacon around each breast. Sprinkle rest of dried beef over breasts. In a bowl, mix soup, sour cream, and mushrooms. Spread over breasts, sprinkle with pepper. Cover with foil. Bake 2 1/2 to 3 hours at 300 to 325 degrees. Recipe can be doubled or tripled for larger crowds. Serve over hot, cooked egg noodles if desired.