6 breasts, halved and peppered
2 cans cream of chicken soup
1 pkg. dried beef
1 1/2 c. sour cream
12 bacon slices
3 oz. cream cheese
4 c. hot rice
Wrap a slice of bacon around each breast. Place a layer
of beef in the bottom of large baking dish. Arrange breasts on
top. Cover with soup, sour cream and cheese. Cover tightly
with foil and bake 2 hours at 325 degrees. Serve the gravy on a bed
of hot rice.
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