- 8 boneless chicken breast halves without skin
- 8 strips bacon
- 1 cup sour cream
- 2 cans(10 3/4 ounces) or (1 family size 26oz.) condensed cream of mushroom soup
- 1 jar dried beef
Preparation time 5mins
Cooking time 7mins
Wrap 1 strip of bacon around rolled half of chicken breast; repeat with remaining halves. Line a large casserole/baking dish with the cut up chipped beef. Place the 8 chicken breast halves on the chipped beef. Combine sour cream and soup; pour over the chicken. Bake slowly, at 300° for 2 hours, or until chicken is cooked and bacon is crispy.