5 whole chicken breasts, split, skinned, boned
1/2 lb. bacon
6-8 oz. dried beef
3 (10 1/2 oz.) cans condensed cream of mushroom soup
3 (8 oz.) cartons sour cream

Wrap each boned chicken breast diagonally with bacon. Grease a 9x13x2 inch baking dish. Line dish with chipped beef; place chicken breasts on chipped beef.

Mix together mushroom soup and sour cream; pour over chicken. Bake uncovered in preheated 275 degree oven for 3 1/2 to 4 hours. This may be made in smaller quantities and is just as good. Tastes like pheasant. Yum! Makes 8 to 10.