8 chicken breast halves, boned*
8 slices bacon
1 pkg. chipped beef (4 oz.)
1 can mushroom soup (undiluted)
1/2 pt. sour cream

*I usually allow 2 halves per male and 1 half for females.

Wrap each chicken breast with slice of bacon; cover bottom of flat baking dish with chipped beef. Arrange chicken breasts on chipped beef. Mix soup and sour cream and pour over meat. Stick in refrigerator.

Bake at 275°F, uncovered, for 3 hours.