1 pkg. Carl Buddig Corned Beef
6-8 chicken breasts (boneless)
4 slices bacon
2 cans cream of mushroom soup
1 lg. sour cream
Paprika

Line a 9x13 baking dish with slices of corned beef. Place chicken breast filets over beef slices. Top each breast filet with 1/2 slice of bacon.

In a bowl combine 2 cans of cream of mushroom soup with sour cream. Pour this mixture over chicken filets. Sprinkle with paprika.

Bake covered with foil 1 hour at 350. Then uncover and continue to bake additional 30 minutes. Serve with rice.

Tommy's favorite!