8 chicken breasts, split in half and boned (skin removed)
16 slices bacon
3 (3 oz.) pkgs. smoked sliced beef
1 (10 3/4 oz.) condensed cream of mushroom soup
2 c. sour cream

Roll each chicken breast in 1 bacon slice. (Another half slice of bacon may be needed to cover if chicken breast is large.) Shred beef and place in a 13 x 9 inch baking dish. Top with chicken breast. Combine soup and sour cream. Spoon over chicken. Bake, uncovered, at 275 degrees for 30 minutes or until tender. Cover lightly with foil if it begins to get too brown.