5 whole chicken breasts
5 slices bacon
1 pkg. dried beef or ham
1 can cream of mushroom soup
1 c. sour cream

Cover bottom of shallow, buttered baking dish with a thin layer of dried beef or ham. This should be snipped and not left in whole slices. Cover well, but not too thickly. Wrap 1/2 slice of bacon over each half of boned, skinned chicken breast and place on top of beef, spacing so that chicken touches. Cover with soup combined with sour cream.

Bake at 375°F for 45 minutes, or until chicken is opaque and cooked through (160°F on an instant read thermometer).