6 slices old-fashioned dried beef
6 chicken breasts, skinned and deboned
6 slices bacon
8 oz. sour cream
1 can cream of mushroom soup

Cut up dried beef and spread on bottom of 9x12 inch pan.

Wrap each breast with bacon and place on top of dried beef. Mix sour cream and soup together and pour over chicken and refrigerate several hours or overnight. Bake uncovered 3 hours at 275 degrees. Serve with rice, if desired. Sprinkle with paprika and parsley.