8 chicken breasts, skinned and boned
8 slices bacon
2 cans undiluted cream mushroom soup
1 can chipped beef
1 pt. commercial sour cream

May wish to wash beef to take out salt.

Wrap each breast with a slice of bacon. Cover bottom of pan with butter, then slices of chipped beef. Arrange chicken on top. Mix soup and sour cream; pour over all. Refrigerate. Can be frozen. When ready, bake at 275 degrees for 2 1/2 to 3 hours, uncovered.