- 4 chicken breasts, cut in half
- 8 slices bacon
- 4 oz. chipped beef (dried beef), soaked in hot water
- 2 cans cream of mushroon soup
- 16 oz. sour cream
Grease 9x13 pan. Put the chipped beef that has been soaked on bottom of pan. Wrap each piece of chicken in bacon. Mix soup and sour cream and pour over chicken. Cover and refrigerate overnight or for several hours. Bake uncovered at 275 degrees for 3 hours. This is great served over rice.
Tip: I use cream of chicken soup because I don't like mushrooms