4-6 chicken breasts, cut in half if whole breast, debone and de-skin
2 cans cream of mushroom soup
1 sm. jar dry chipped beef
4-6 slices bacon
2 c. sour cream

Wrap chicken breast first with a slice of chipped beef and then a slice of bacon around this to hold beef in place and put each breast in pan after wrapping; set aside.

Then in bowl, mix 2 cups sour cream and 2 cans cream of mushroom soup and pour over chicken breast. Place in preheated 350 degree oven about 45 minutes or until chicken is tender.

HINT: You can make this ahead and refrigerate and gives better flavor.