Ingredients
8 chicken breasts, boned and skinned
16 slices bacon
4 ounces chipped beef
1 can cream of mushroom soup
1 cup sour cream
Preparation
Grease large Pyrex dish and place chipped beef on bottom of the dish. Wrap chicken breasts with bacon and secure with toothpicks. Place on top of the chipped beef. Mix together the soup and sour cream. Pour this over the chicken breasts. This can be refrigerated overnight. Bake at 275 degrees for 3 hours. Serve with rice and spoon sauce over all.
