4 split, skinned chicken breasts, deboned
4 slices bacon
1 (4 oz.) can chipped/dried beef
1 can cream of chicken or cream of mushroom soup
1 c. sour cream

Wrap a slice of bacon around each piece of chicken, securing with a toothpick. Cover the bottom of a greased baking dish with the chipped beef and arrange chicken on top. (You may want to rinse the beef with warm water before putting in pan to get rid of excess salt.) Mix soup and sour cream together and pour over chicken. Cover and refrigerate until ready to bake. Bake uncovered for 3 hours at 275 degrees. Serves 4.