8 pieces boneless, skinless chicken breasts
8 slices bacon
4 oz. chipped beef
1 can mushroom soup
1 c. sour cream

Line bottom of greased casserole with chipped beef. Wrap each breast with a slice of bacon and place on chipped beef. Mix soup and sour cream; pour over chicken. Refrigerate until ready to cook. Cook uncovered for 3 hours at 275 degrees. Serves 6-8.