4-6 chicken breasts, pounded flat
1 container sour cream
1 can cream of mushroom soup
1 pkg. chipped dried beef
Bacon

Tear chipped beef into pieces and place in bottom of casserole dish. Wrap bacon around chicken breast; secure with a toothpick. Mix soup and sour cream together. Pour over chicken and bake at 300-350 degrees until tender (about 45 minutes to 1 hour in a 9 x 13 inch casserole dish.

VARIATIONS:

For mushroom soup substitute 1 small can mushrooms and 1 can cream of chicken soup.

Add 3 ounces of cream cheese with soup.