4 whole chicken breasts
1 pkg. dried beef, chopped
Salt and pepper to taste
8 slices bacon
1 (10 1/2 oz.) can cream of mushroom soup
1 (8 oz.) pkg. sour cream

Skin, split and debone chicken breasts. Line 9 x 11 inch casserole with dried beef. Season breasts with salt and pepper. Wrap each in strip of bacon and place on beef. Mix soup and sour cream and spread over chicken.

Cover with plastic wrap and refrigerate at least 24 hours. Uncover and bake 2 hours at 300 degrees.