6-8 chicken breasts, skinned and boned
1 slice bacon for each breast
3-4 oz. dried beef
1 can mushroom soup
1/2 pt. sour cream

Line bottom of greased shallow baking dish with dried beef. Place chicken close together on dried beef. Mix soup with sour cream and spread over chicken. Place in refrigerator, covered, for 24 hours. Bake at 250 degrees for 4 hours. Serves 6-8.