8 chicken breasts
16 slices bacon
2 cans cream of mushroom soup
1/4 lb. chipped dried beef
1 pt. sour cream

Cut the chicken breasts in half and remove the bone and skin. Mix the sour cream and cream of mushroom soup together. Put the chipped beef on the bottom of a 13 x 9 inch baking dish. Wrap bacon around the chicken and put on top of the chipped beef. Pour liquid over the chicken. Bake uncovered for 3 hours at 250 degrees.