8 chicken breasts, boneless, skinless
4 slices bacon, cut in half (optional)
1 pkg. Buddig beef
2 cans cream of mushroom soup
16 oz. sour cream
Cooked rice

Wrap each breast with 1/2 slice of bacon. Cover bottom of casserole dish with slices of beef. Lay chicken on beef. Mix soup and sour cream well and pour over beef. Cover and bake for 3 hours at 275 degrees. Serve on bed of rice and cover with gravy. Serves 8.