8 good sized chicken breasts, boneless and skinless
8 slices bacon
1 jar chipped dried beef (4 oz.)
1 can undiluted mushroom soup
1/2 pt. sour cream

Wrap each chicken breast with piece of bacon. Cover bottom of flat greased baking dish (9x13x2) with chipped beef. Mix soup and sour cream and pour over all. Refrigerate. When ready bake at 275 degrees for 3 hours uncovered. Serve with rice pilaf. Serves 8.