Boneless, skinless chicken breast strips
1 lg. jar dried beef
1/2 lb. bacon strips
2 cans cream of mushroom soup
16 oz. sour cream
Layer bottom of 9X13 inch baking dish with dried beef. Wrap the chicken breast strips with strip of bacon and lay the together on bed of dried beef. Mix sour cream and mushroom soup together in separate bowl and spread evenly over meat.
Cover and seal dish with aluminum foil and place on large cookie sheet to avoid "drips" in the oven. Bake at 325 degrees for 3 hours.