BACON-WRAPPED CHICKEN BREASTS
1 (4-ounce) jar dried beef
1 (12-ounce) package bacon
12 skinless, boneless chicken breasts
2 cans cream of mushroom soup
1 (16-ounce) container sour cream
Line bottom of a greased 9-x13-inch casserole with dried beef. Wrap one slice bacon around each boneless breast; arrange over dried beef. Combine soup and sour cream, blending well. Pour over chicken. Bake uncovered at 250 degrees for 4 hours. Makes 12 servings.