8 half chicken breasts, boned
8 slices bacon
4 oz. dried beef
1 can cream of mushroom soup, undiluted
1/2 pt. sour cream

Wrap each chicken breast with a slice of bacon. Cover bottom of a 9 x 13 inch pan with dried beef. Arrange chicken breasts over dried beef layer. Mix soup and sour cream. Pour over all and refrigerate for baking later or bake at present. Bake at 275 degrees for 3 hours, uncovered. Sprinkle with paprika and parsley before serving. Serves 8.