Ingredients

　　8 slices dried beef (in a jar)

　　8 skinless boneless chicken breast halves (7 ounces each)

　　4 slices bacon, cut in half

　　1 cup sour cream

　　One 10 3/4-ounce can condensed cream of mushroom soup

　　2 cups sliced fresh mushrooms

　　Preheat oven to 300 degrees. Lay one piece of dried beef on each chicken breast and wrap with a half slice of bacon. Place in a 13 × 9-inch casserole dish, seam side down. Mix sour cream, soup, and mushrooms together. Pour over chicken breasts. Cover and bake for 1 1/2 hours. Serve with rice.

　　Paula Deen's Kitchen Classics