4 to 5 boneless chicken breasts
1 jar dry beef
1 c. sour cream
1 can cream of chicken soup
Several strips bacon
Slivered almonds
Salt and pepper to taste

Combine cream of chicken soup and sour cream in large baking dish. Prepare chicken breasts for cooking. Cover each breast with dry beef. Wrap bacon around it and secure with a toothpick. Place on top of the cream of chicken soup/sour cream. Cover the top with slivered almonds. Bake 45 minutes to 1 hour in 350 degree oven or until done.