4 strips bacon
4 whole boned chicken breasts
1 (3 oz.) pkg. dried beef
8 oz. sour cream
10 3/4 oz. cream of mushroom or celery soup
Cooked rice

Partially fry bacon. Drain. Pull all fat from breasts. Fold breasts into neat bundles tucking edges into palms of hands so that skin of chicken forms a smooth surface on top. Arrange dried beef on bottom of 11 x 7-inch baking dish. Put breasts on top of beef. Place a strip of bacon on top of each breast. Combine sour cream and soup. Mix well. Spoon soup mixture over and around breasts. Bake uncovered at 325 degrees about 1 1/2 hours until done. Serve breasts and sauce over rice. Serves 4.