Chicken Breasts With Sour Cream
chicken breasts, boneless and skinless
3 ounces smoked sliced beef
cream of mushroom soup
1Roll each breast in 1 slice bacon. ( More may be necessary if breasts are unusually large. The breast must be totally surrounded with bacon).
2Shred beef and place in a 13 x 9-inch baking dish.
3Top with the chicken breasts.
4Combine soup and sour cream.
5Spoon over chicken breasts.
6Bake, uncovered, 275 degrees, 3 hours, or until chicken is tender.
7Cover tightly with foil if it begins to get too brown.