4-6 boneless chicken breasts
1 can cream of mushroom soup
1 (8 oz.) container sour cream
3-4 slices cheese
Thinly sliced ham
Bacon

Place a piece of cheese and a piece of ham in the pocket of the chicken breast (or fold chicken breast in half to form pocket). Wrap each chicken breast with a strip of bacon. Place in baking dish. In a bowl combine mushroom soup and sour cream. Pour over chicken and bake 1 hour at 250 degrees. Stir sauce and serve.