Chicken Breast Casserole - cooking recipe

Ingredients

8 large chicken breasts, skinless and boneless
8 slices of bacon (or less)
1 - 4 ounce jar chipped beef (or package of loose)
1 can mushroom soup (or chicken or celery)
1/2 pint sour cream

Preparation

Cut chicken breasts in half, wrap in bacon.
Line bottom of pan with chipped beef, lay chicken on top and pour over it a mixture of soup and sour cream.
Refrigerate overnight.
Bake for three hours at 275 degrees, uncovered.
Serve with rice.
The chicken breasts can be cut into quarters for smaller servings.
The sauce can be doubled and the chipped beef can be doubled.