4 boned chicken breasts (makes 8)
1 jar dried beef
2 cans mushroom soup
1 (8 oz.) carton sour cream

NOTE: DO NOT SALT CHICKEN - BEEF IS SALTY!

Line bottom of baking dish with dried beef. Lay breasts over the beef. Pour the mixture of soup and sour cream over breasts. Cover with foil. Cook slowly at 250 degrees for about 4 hours. Serve with rice (optional)