6 boneless chicken breasts
6 slices bacon
1 can mushroom soup
1 can cream of chicken soup
1 (8 oz.) sour cream
1 sm. jar of chipped beef

Wrap each breast with bacon. Lay beef in bottom of 9 x 13 inch pan. Place wrapped chicken breast on top of beef. Mix soups and sour cream together and pour over chicken. Cover with foil and refrigerate overnight. Bake 3 hours at 350 degrees. Remove foil an hour before done.