1 jar or 3 oz. pkg. sliced dried beef
8 skinless, boneless chicken breast halves
4 slices bacon, cut in half
1 can mushroom soup
1 c. sour cream
Rosemary

Run cold water over dried beef. Drain and arrange in bottom of 12 x 8 inch shallow baking dish. Place chicken breast halves over beef. Top each chicken piece with a half-slice of bacon, uncooked. Sprinkle rosemary leaves over all. Bake uncovered at 350 degrees for 30 minutes. Combine soup and sour cream, pour over chicken and continue baking 40 to 50 minutes longer, depending on size of chicken pieces.