8 half chicken breasts, boned and skinned
1 (3 oz.) pkg. wafer sliced ham
8 strips bacon (may use lean and trimmed)
1 (10 oz.) container lite sour cream
1 can cream of mushroom soup

Place ham on bottom of glass Pyrex square or rectangular pan (lay ham flat). Wrap each piece of chicken with one strip bacon. Place on top of ham. Mix sour cream with cream of mushroom soup (right out of can). Pour on top of chicken - spread out. Let set in refrigerator overnight or at least several hours. Bake uncovered 3 hours at 325 degrees.

Great served with wild or brown rice, peas with almonds and a green salad.