4 oz. chipped beef
6-8 chicken breast halves, boned
6-8 slices bacon
Dash of pepper
4 oz. canned button mushrooms
10 1/2 oz. condensed cream of mushroom soup
1 c. sour cream

Preheat oven to 275 degrees. Shred chipped beef into the bottom of a 10 x 12 inch shallow greased casserole. Wrap a slice of bacon around each half of chicken breast. Place the breasts on top of the beef. Sprinkle with pepper. Blend the soup with the sour cream and pour over the chicken breasts. Cover and bake for 3 hours. Serves 6-8.