8 chicken breasts, skinned and boned
8 slices bacon
1 (4 oz.) pkg. chipped dried beef
1 can cream of mushroom soup
3/4 pint sour cream
butter

Preheat oven to 275°F. Roll and wrap each chicken with piece of bacon. Cover bottom of 8x12x2 baking dish with chipped beef. Mix soup with sour cream. Arrange chicken breasts on chipped beef. Pour soup mixture over. Dot with butter.

Bake 1 hour and 45 minutes uncovered.

Serves 8.