6-8 chicken breasts
6-8 slices bacon, partially cooked
1 pkg chipped beef ( I used ham)
1 pint sour cream
1 can (10 3/4 oz) cream of mushroom soup
Grease the bottom of an oblong baking pan. Wrap each chicken breast with one slice bacon. Lay chipped beef on bottom of pan under each chicken breast. Mix sour cream and soup, pour over chicken. Cover pan and refrigerate for 12-24 hours ( Not necessary but you can.) Bake at 250 degrees for 3 hours.
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