6 chicken breasts, cut in half (12 halves)
Pepper the chicken, no salt
2 cans cream of chicken soup
1 pkg. dried beef
12 bacon strips
1 1/2 c. sour cream
3 oz. cream cheese

Pepper the chicken, wrap bacon around chicken 1/2 breast. Layer bottom of pan with dried beef. Arrange chicken on dried beef. Cover with cheese, sour cream and soup mixture. Cover with foil tightly. Bake at 325 degrees for 2 hours. Let brown slightly. Serve over rice. 12 portions.