6 chicken breasts
1 (4 oz.) jar dried beef
6 strips bacon
1 (8 oz.) carton sour cream
1 can Campbell's cream of mushroom soup

Mix sour cream and soup together. Cut dried beef into small pieces. Put a little dried beef in bottom of baking dish. Put 1/3 of soup and sour cream on top of dried beef. Wrap each chicken breast with a bacon strip. Place on top of above. Scatter dried beef over chicken. Seal. Smooth the casserole top with remaining soup/cream mixture. Cover dish with foil or Saran Wrap; let set in refrigerator overnight. Bake at 300 degrees for 2 3/4 hours, covered, and then last 1/2 hour, uncover to get a little brown. Serve with rice, noodles or baked potato.