6 boneless, skinless chicken breast, split in half (12 pieces)
Dried beef slices (jar or pkg.)
12 pieces uncooked bacon
1 lg. can mushrooms, sliced & drained
1 can cream of mushroom soup
1 sm. carton sour cream

Wrap dried beef around chicken pieces and wrap bacon slices around beef and chicken. Layer chicken in Dutch oven or other type deep baking pan. Sprinkle mushrooms over chicken.

Mix mushroom soup and sour cream together and pour over chicken. Refrigerate overnight. Bake at 275 degrees for 2 1/2 hours, covered; then turn temperature to 300 degrees and bake for another 1 1/2 hours and then uncover and bake at 350 degrees for 1/2 hour. Test chicken with fork to make sure it is tender and done. Spoon over cooked rice.

Variation: Use 1 can of Cheddar cheese soup and 1 can of Golden mushroom soup instead of cream of mushroom soup. Mix both cans of soup with sour cream. Follow directions as above. Sprinkle top of mixture with Parmesan cheese before baking. This recipe makes more cheesy gravy to pour over rice.

Any dried beef pieces leftover can be chipped up and sprinkled over top of soup mixture before cooking.