6 whole, halved boneless chicken breasts (1/2 to 1 per person)
1 jar dried chipped beef
Bacon (uncooked)
1 can cream of mushroom soup
1 can cream of chicken soup
1 1/2 to 2 c. sour cream

Place bread halves between plastic wrap and pound lightly with edge of saucer. Roll breasts as a jelly roll. Wrap each in 2 to 3 slices dried chipped beef (washed well to remove excess salt.) Wrap 1 slice bacon around each roll. Lay in casserole.

Mix 1 can cream of mushroom soup, 1 can cream of chicken soup, and 1 1/2 to 2 cups sour cream. Pour over chicken. Bake uncovered at 300 degrees for 3 to 3 1/2 hours. Ovens vary, may have to adjust time or temperature.