8 chicken breasts, boned
1 pkg. dried beef
1 can cream of mushroom soup
8 slices bacon
1 container sour cream

Line 8 x 12 x 2 inch pan with dried beef. Wrap one piece of bacon around each of the chicken breasts and lay on top of the dried beef. Cover with sour cream and cream of mushroom soup. (Sour cream and soup should be mixed together before coving chicken breasts.) Refrigerate 1 hour to marinate. Bake at 275 degrees for 3 hours, uncovered.