1 can of chopped dried beef
6 chicken breasts, deboned
Salt & pepper
1 c. sour cream
1 (10 3/4 oz.) can mushroom soup
Milk
6 slices of bacon, fried crisp

In large casserole dish arrange the chopped, dried beef on bottom, place chicken breasts, sprinkle with salt and pepper. Mix sour cream, mushroom soup and enough milk to dilute the soup. Pour over chicken, sprinkle the bacon on top. Cover slightly with foil, bake in slow oven at 300 to 350 degrees for 1 1/2 hours.