1 pkg. Buddig dried beef
4 boneless chicken breasts
4 slices thin sliced boiled ham
4 slices thin Lorraine Swiss cheese
1 can cream of chicken soup
1 sm. carton sour cream

Line baking dish with dried beef. Wrap each chicken breast with slice of ham and a slice of cheese. Place in lined baking dish. Mix soup and sour cream together and pour over chicken. Bake 350 degrees for 1 hour or until done. Serve over bed of rice.

Note: This can be prepared day before and put in refrigerator to bake next day.