8 half chicken breasts, with or without skin or bone.
Bacon
6-8 oz chipped beef (or lean corned beef), chopped
1 large can Cream of Mushroom soup
20 oz sour cream
Preheat oven at 350 F.
Wrap each half breast in bacon.
Place small chunks of beef on bottom of a shallow pan.
Place breasts over it.
Mix together cream of mushroom and sour cream and pour over
breasts.
Bake, uncovered, at 350 F for 2 hours.
There is no need for salt or pepper because they are contained in
the beef, bacon and soup in sufficient quantities.
Serve hot over boiled rice.