Ingredients:
6 boneless skinless chicken breasts
6 slices bacon, raw
1 (2 1/4 ounce) jars sliced dried beef
1 can cream of mushroom soup
8 ounces sour cream
garlic powder
Directions:
Line an 8″ square pan with dried beef that has been rinsed and squeezed dry.
Wrap one bacon strip around each chicken breast.
Place chicken breasts in pan on dried beef.
In a bowl, mix the mushroom soup and sour cream.
Pour mixture over chicken breasts.
Sprinkle lightly with garlic powder.
Bake at 250F for 2 1/2 to 3 hours, or until chicken is tender.
Serve with rice, using pan juices as a gravy.
*Adjustratio of soup to sour cream to your individual taste.
Servings: 6
Time preparation: 15 min.
Time total: 135 min.