1/4 to 1/2 pound deli-sliced roast beef
4 to 6 boneless, skinless chicken breasts
1 pound bacon
1 (10-ounce) can cream of mushroom soup
1 cup sour cream
1 teaspoon garlic powder or finely chopped fresh garlic
1 teaspoon celery seed
1 teaspoon dill weed
Line a 9-inch by 13-inch baking dish with roast beef. Slice chicken breasts into 1-inch strips. Microwave bacon slices, cooking until just before they begin to crisp. Allow to cool enough to handle.
Roll one slice of bacon around one strip of chicken and place in baking dish; repeat with remaining chicken to fill baking dish.
In a separate bowl, mix together soup, sour cream and spices. Pour over chicken rolls and bake at 300 degrees 2 hours or until chicken is tender