8 Chicken Breasts, boned
8 slices bacon
1 jar dried beef, shredded
1 can cream of mushroom soup
1 8-ounce package sour cream
Spread shredded beef in the bottom of a baking dish, wrap each breast in a slice of bacon, and place on beef. Mix sour cream and soup and spread over breasts. Refrigerate overnight, bake uncovered for 2 – 2.5 hours at 250-degrees.
Serve over rice.
Double for 12-14
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