1 (2.25-ounce) jar dried beef slices
8 pieces of boneless chicken
8 slices bacon
1 (10-ounce) can cream of chicken (or mushroom) soup
1 cup sour cream
1 (6-ounce) package slivered almonds
Grease 9-x13-inch baking dish and arrange dried beef to cover bottom of dish. Wrap each piece of chicken with a slice of bacon. In a small bowl, mix soup and sour cream together and pour over chicken. Top with almonds.
Refrigerate overnight. Bake 3 hours at 275 F uncovered.