4 whole chicken breasts, boned
8 slices bacon
1 (4 oz.) jar dried beef
1 c. sour cream
1 can mushroom soup

Separate beef and place in a layer on bottom of greased 8 inch square pan. Wrap bacon around chicken breasts and lay on beef slices. Mix undiluted soup and sour cream. Pour over chicken breasts. Refrigerate overnight. Bake at 350 degrees for 2 hours.