4 oz. chipped beef
Dash of pepper
4 oz. canned button mushrooms
1 c. sour cream
6-8 chicken breast halves, boned
1 (10 1/2 oz.) can condensed cream of mushroom soup

Preheat oven to 275 degrees. Shred chipped beef into the bottom of a 10-12 inch shallow greased casserole. Place breasts on top of beef; sprinkle with pepper. Blend the soup with the sour cream and pour over the chicken breasts. Cover and bake for 3 hours.