6 chicken breasts, split, boned, and skinned (12 pieces)
12 pieces bacon strips, partially cooked
1 pkg. dried beef
1 pt. sour cream
1 can undiluted cream of mushroom soup

Roll and wrap chicken breast in partially cooked bacon strips. Shred 1 package dried beef in bottom of casserole dish. Place chicken on top. Pour 1 pint of sour cream, mixed with soup, over chicken. Bake, covered with foil, at 250 degrees for 2 1/2 hours. Uncover for another hour. Should be made the day before. May be frozen and dish will hold on warm as long as necessary.