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8 chicken breasts, skinned and
8 slices bacon
1 pkg. dried beef (about 4
2 cans cream of mushroom soup
1 pt. sour cream

Wrap each chicken breast with slice of bacon. Cover
bottom of large flat baking dish with dried beef. (Rinse the
dried beef in cold water first.) Arrange chicken on the dried
beef. Mix soup and sour cream together and pour over all.
Refrigerate uncovered overnight. Bake uncovered (it gets
watery if covered) at 275 degreesfor about 2 hours or until chicken is
tender. When you serve, be sure to dig down and get the dried
beef. Spoon some of the sauce over each serving.

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