6-8 chicken breasts, boned & skinned
8 slices bacon
1 sm. jar dried beef
2 cans cream of chicken soup
1/2 c. sour cream
3 oz. cream cheese
Rice

Wrap chicken breasts with bacon. Place dried beef in bottom of pan and chicken breasts on top. Mix together cream of chicken soup, sour cream and cream cheese. Pour over chicken. Bake at 350 degrees for 1 hour, covered with foil. Uncover when chicken is tender and let brown. Serve over rice. Makes 6 to 8 servings.