1 pkg. dried beef
8 slices of bacon
1/2 pt. sour cream
1 can cream of mushroom soup
4 chicken breasts (split and deboned - 8 pieces)

Line 9 x 13 pan with dried beef. Wrap chicken with bacon. Place singly. Do not stack.

Mix sour cream and soup. Spoon over chicken. Refrigerate, covered, 24 hours. Warm to room temperature. Bake at 275 degrees for 3 hours. Serve over rice.