8 chicken breasts (double), boned, split and skinned
1 pt. sour cream
8 oz. chipped beef
2 cans mushroom soup
Paprika
16 pieces bacon

Wrap each chicken cutlet in a slice of bacon. Cover the bottom of 2 greased 8 x 12 inch baking dishes with chipped beef. Arrange chicken on top of this. Blend soup and sour cream and pour over chicken. Sprinkle with paprika. Refrigerate at this point, if desired. Bake uncovered at 275 degrees for 2 hours.