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4 whole boneless chicken
3 oz. pkg. chipped beef
6 strips bacon
1 (10 3/4 oz.) can cream of
mushroom soup
1/2 c. sour cream
1 Tbsp. chopped chives

Debone chicken breasts. Cut chipped beef into strips and
layer evenly in 12 x 8-inch glass baking dish. Place chicken
breasts with beef and bacon to cover. Cover with paper towel.
Microwave on High 14 to 16 minutes until chicken is about done.
Remove partially cooked bacon strips to paper towel and cover
paper towel. Microwave on High 1 1/2 to 3 minutes or until
crisp. Set aside. Drain juices from chicken. Combine soup,
sour cream and chives. Spoon onto each chicken breast. Cook
uncovered on High 5 to 6 minutes or until heated well. Crumble
bacon and sprinkle over chicken.

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