12 chicken breasts (boneless)
1 pkg. sizzalene
1 jar Armour dry beef, chopped
16 oz. sour cream
1 can cream of mushroom soup

Salt and pepper chicken. Lay strip of sizzalenes on each breast and roll up. In bottom of 9x13 Pyrex lay chopped beef down. Mix sour cream and soup and pour over. Cover with foil. Bake at 250 for 4 hours.