8 boneless chicken breasts
8 slices bacon
1 lg. pkg. dried chip beef
1 can cream of mushroom soup
1 (16 oz.) carton sour cream

Line bottom of 9x13 inch casserole dish with dried chip beef. Wrap a slice of bacon around each chicken breast. Mix mushroom soup and sour cream together and pour over chicken. Bake at 275 degrees for 2 1/2 hours (covered with Reynolds Wrap). Remove Reynolds Wrap and continue cooking 1/2 hour longer.