6 chicken breasts, halved, boned
3 oz. cream cheese
2 cans cream of chicken soup, undiluted
1 1/2 c. sour cream
1 pkg. or jar dried beef
6 bacon slices
4 c. hot rice

Layer small pieces dried beef in bottom casserole dish. Wrap bacon around each halved breast and arrange on top of dried beef. Mix cream cheese, soup and sour cream in blender. Pour over chicken in pan. Cover with foil. Cook at 325 degrees for 2 hours or until chicken is tender. Take foil off and brown. Serve over hot rice. Ecstatic eating!