8 whole skinless, boneless chicken breasts
16 slices bacon
1 (4 oz) pkg. chipped beef
1 cup sour cream
1 (10.75 ounce) can mushroom soup
Cut each whole breast into 2 parts to make 16 pieces. Wrap each breast with a strip of bacon. Cover bottom of the greased pan (12x12x2 inches) with chipped beef. Mix soup and sour cream together. Place wrapped chicken on top of chipped beef. Spread soup/sour cream mixture over chicken.
Bake at 275 for 3 hours, uncovered. Serve with colorful rice.