4 boneless, skinless chicken breast
1 (4 oz.) pkg. chipped beef
1 can mushroom soup (golden cream of mushroom)
8 slices bacon
1 c. sour cream

Cut breasts into 8 pieces; cover bottom of greased pan/baking dish with the chipped beef; wrap each chicken breast in bacon; arrange chicken breasts on top of chipped beef; mix soup with sour cream and pour over chicken breasts; refrigerate overnight. Do not salt; bake at 275 degrees for 3 hours.