8-10 chicken breasts, skinned and deboned
8-10 strips of bacon
8 oz. sour cream
2 cans cream of mushroom soup
1 sm. jar dried beef, rinsed

Shred 1/4 of dried beef on a 9 x 13 inch pan. Wrap a strip of bacon around each chicken breast. Arrange in pan. Shred remainder of dried beef over chicken. Mix soup and sour cream. Pour mixture over chicken. Bake, uncovered, for 3 1/2 hours at 250 degrees. Serve the gravy over rice.