8 skinned, boned chicken breasts
1 c. sour cream
1 c. cream of mushroom soup
8 slices thin dried beef
8 slices thin smoked ham
1 sm. pkg. sliced almonds

Butter casserole dish.

Lay beef lightly on butter in bottom of dish. Wrap each chicken breast with ham. Place chicken on beef slices.

Mix sour cream, soup and almonds. (DO NOT DILUTE SOUP.) Pour over chicken. Cover with foil. Bake 3 hours at 275. Serves 6-8.