1 jar dried beef
6 chicken breasts (or 3 breasts and 3 thighs)
Salt and pepper
6 strips bacon
2 (10 1/2 oz.) cans cream of mushroom soup, undiluted
1 (8 oz.) carton sour cream

Line a buttered 9x12 inch baking dish with dried beef. Season chicken with salt and pepper. Wrap one strip of bacon around each piece of chicken, fastening with a toothpick. Place over beef.

Mix soup and sour cream and pour over chicken. Cover with foil. (May be made ahead and refrigerated at this point.) Bake covered with foil at 325 degrees for 1 hour. Uncover and bake 1 hour longer. Serve with rice, noodles, or mashed potatoes.

(I use boneless, skinless chicken breasts, halved and wrapped in half bacon slices, for 12 pieces chicken.)