1 pkg. chipped beef
Chicken breast
Bacon slices
1 can (10 1/2) mushroom soup
1 c. sour cream

Line glass baking dish with small pieces of chipped beef. Bone chicken breast. Wrap a piece of bacon around each rolled breast. Arrange in dish. Combine soup, sour cream and pour over top. Cover with plastic overnight. Bake uncovered 3 hours in slow 275 degree oven. Serve with wild rice.