6-8 deboned chicken breasts
Bacon
2-3 pkg. thinly sliced beef or corned beef
2 cans cream of mushroom soup
8 oz. sour cream
2 tsp. Worcestershire sauce

Completely debone chicken breasts. Line bottom of large Pyrex dish with either chopped beef or corned beef. Wrap slice of bacon around each breast (fold breast up first). Lay on top of chopped meat. Mix together other ingredients. Pour over breasts. Bake at 250 degrees for 3 hours. Serve with noodles or rice. If using more breasts, increase soup to 3 cans and add a bit more sour cream.