Chicken Breasts in Sour Cream - People Chow Redeemer Lutheran Church Cookbook

1 package dried chipped beef
6 chicken breasts, boned, skinned, and split
6 slices bacon, cut in half
2 cans condensed mushroom soup
1 pint sour cream

Chop beef finely; place in bottom of casserole dish. Wrap each chicken piece with half of bacon slice. Place each piece on its own bed of chipped beef. Mix together undiluted soup and sour cream; pour over chicken. Bake at 275 for 2 1/2 - 3 hours. Serve chicken on bed of hot rice or au gratin potatoes. 

Makes 6 servings.