8 boneless, skinless chicken breasts
8 slices bacon
1 pkg. chipped dried beef (2 1/2 oz.)
1 can cream of mushroom soup
1/2 pt. sour cream

Grease bottom of baking dish. Cover bottom with beef. Wrap a slice of bacon around each rolled chicken breast and place on top of beef. Cover with mixture of soup and sour cream. Bake uncovered 3 hours at 275 degrees. Great with rice! If you want more gravy add more soup.