8 boned chicken breasts
1 can cream of mushroom or cream of chicken soup
1/2 pt. sour cream
1 (4 oz.) jar dried beef
8 slices bacon

Roll chicken breasts and wrap each in bacon strips. Secure with wooden picks. Butter casserole dish just large enough for 1 layer of chicken. Cover bottom of casserole with dried beef cut into pieces.

Combine sour cream and soup. Stir to blend and pour over chicken. Bake 3 hours at 275 degrees. Serves 8.