Ingredients

8 boneless, skinless chicken breasts
16 slices bacon
3 pack (3-oz. each) smoked sliced beef
1 can cream of mushroom soup
2 C. sour cream

Cooking Instructions

Roll each breast in 1 slice bacon. ( More may be necessary if breasts are unusually large. The breast must be totally surrounded with bacon.) Shred beef and place in a 13×9-inch baking dish. Top with the chicken breasts. Combine soup and sour cream. Spoon over chicken breasts. Bake, uncovered, 275 for 3 hours, or until chicken is tender. Cover tightly with foil if it begins to get too brown.
 
 
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