8 deboned and skinned chicken breast halves
4 oz. dried beef (enough to cover bottom of pan)
8 oz. sour cream
1 can cream of mushroom soup
8 strips bacon, cut in half

Grease a 9 x 13-inch pan and line it with dried beef, torn apart. Place chicken breasts on dried beef; place 2 strips of bacon on each breast. Combine sour cream and soup. Pour over chicken breasts.

Bake 3 hours in all.

Bake, covered, 2 hours and uncovered 1 hour at 275°F.