6 boneless chicken breasts, halved
12 slices bacon
1 (6 oz.) pkg. dried beef
Pepper
2 cans cream of chicken soup
1 1/2 c. sour cream
1 (3 oz.) pkg. cream cheese
4 c. hot rice

Pepper, but do not salt chicken breasts. Wrap 1 slice of bacon around each half. Place a layer of dried beef on bottom of baking dish. Arrange bacon-wrapped chicken on beef slices.

Combine soup, sour cream and cream cheese. Pour over chicken. Cover tightly with foil. Bake 1 hour at 325 degrees. Remove foil and let brown slightly. Serves 12.