8 good sized chicken breasts, skinned & boned
8 slices bacon
1 pkg. chipped beef (about 4 oz.)
1 can undiluted cream of mushroom soup
1/2 pint commercial sour cream

Wrap each chicken breast with a slice of bacon. Cover bottom of flat, greased baking dish (about 8 x 12 x 2) with chipped beef. Arrange chicken breasts on chipped beef. Mix soup and sour cream and pour over all. Refrigerate.

When ready, bake at 275°F for 3 hours, uncovered. Baste a couple of times during cooking with pan sauce.