4 chicken breasts, split and deboned
2 cans cream of mushroom soup
1/2 pt. sour cream
8 slices of bacon, fried until still flexible
1 pkg. chipped dried beef, torn into bits

Skin chicken (optional, I do). Place dried beef on bottom of 9 x 13 inch oblong pan.

Roll breasts up and wrap each piece with one slice bacon. Mix sour cream and mushroom soup together. Pour over chicken.

Bake at 250 degrees for 3 hours uncovered. Serves 4. Makes its own delicious gravy.