Sour cream sauce smothers bacon-wrapped chicken resting on dried beef.
INGREDIENTS (for 4 servings):
- 4 skinless, boneless chicken breasts
- 4 slices bacon
- 1 (4 ounce) jar dried beef
- 1 cup sour cream
- 1 (10.75 ounce) can condensed cream of chicken soup
Shred beef, and spread into the bottom of a greased 8 inch square baking dish.
Wrap each chicken breast with 1 strip of bacon, and lay on top of beef.
Mix together undiluted soup and sour cream. Pour over chicken.
Bake at 350 degrees F (175 degrees C) for 45 minutes to 1 hour.