6 to 8 chicken breast halves
Raw bacon
2 1/2 oz. jar dried beef slices
16 oz. c. sour cream
Extra 4 oz. sour cream
1 can cream of mushroom soup
3/4 can water

Remove all skin, fat and bones from chicken breasts. Wrap each breast with 1/2 slice raw bacon. Line a deep baking dish with the dried beef. Place the bacon- wrapped chicken breasts in baking dish. Mix the soup and sour cream; whisk it together; then spoon over chicken. Cook uncovered 3 1/2 hours on 275 degrees.