4 chicken breasts
1 can cream of mushroom soup
1 (8 oz.) carton sour cream
8 slices bacon
4 slices dried beef, if breasts are divided use 8 slices

Remove skin from chicken breasts and cut in half if too large. Wrap each piece in 2 slices bacon and 1 slice dried beef. Arrange in a 9 x 13 inch pan. Mix cream of mushroom soup and the sour cream and spread over raw chicken. Cover with tin foil and refrigerate overnight. Next day, bake at 300 degrees for 3 hours. Leave cover on for 2 hours, then remove foil and bake another hour.