4 whole boned chicken breast, halved
8 slices bacon
1 pkg. dried beef or sm. jar
1 can cream of mushroom soup, undiluted
1/2 pt. sour cream

Wrap each half of chicken breast with piece of bacon. Cover bottom of 9 x 13 inch pan with thin slices of dried beef. Arrange chicken breast on top. Mix soup and sour cream and pour over. Cover and refrigerate 24 hours. Warm to room temperature. Bake uncovered at 275 degrees for 3 hours. Serves 8.