8 whole chicken breasts, boned
3 or 4 oz. chipped beef
1/2 pt. sour cream
8 slices bacon
1 can cream of mushroom soup

Halve chicken breasts and bacon. Cube chipped beef into bite sized pieces.

Wrap each piece of chicken with bacon.

Cover bottom of 9x13 inch greased baking dish with chipped beef. Arrange the wrapped chicken on top of beef.

Blend soup and sour cream together and pour over top of chicken. Sprinkle with paprika. (May be refrigerated at this time, if desired.) Bake uncovered, at 275 degrees for 3 hours. Makes 16 pieces, usually enough for 8 people.

(If you want to freeze this: prepare only chicken, bacon and chipped beef in greased baking dish, but don't add the soup mixture until after it has thawed; then bake according to the directions above.)