3/4 stick butter
Bacon bits
1 (8 oz.) container sour cream
6 boneless breasts
2 cans cream of mushroom soup

Melt butter in bottom of 13 x 9 x 2 casserole dish. Sprinkle bacon bits over bottom of casserole dish, lightly covering. Place boneless breasts onto bacon bits and pepper. (Use no salt as soup has salt in it.)

In separate bowl mix together soup and sour cream. Spread over top of breasts covering completely. Bake in preheated oven at 250 degrees for 4 hours - uncovered.