- 8 Large Chicken Breasts - Boned
- 8 Slices Bacon
- 1 4-oz Pckg Chipped Beef
- 1 Can Cream of Mushroom Soup
- 1/2 Pint Sour Cream
Wrap each chicken breast with a slice of bacon. Line a greased baking dish (8 x 12 x 2), with chipped beef. Place chicken breasts over beef. Combine soup and sour cream. Pour over breasts, refrigerate. When ready to serve, bake uncovered at 275° for 2 - 3 hours.