Difficulty Rating: Easy
There is something about this chicken that keeps you asking for more. They loved it at our church, Elevation, the other night. It is scruuuumptious! The bacon keeps the chicken moist while the chipped beef makes it salty and the sour cream makes it---richly satisfying. Mom used to make this--it was out of a small locally produced cookbook called "Make it Now, Bake it Later". And, yes, you can. Make it one day, and bake it the next. Excellent for large groups and small. Freezes well. Serves 8.
8 good-sized chicken breasts (boneless, skinless)
8 slices bacon
1 pkg. chipped beef (also called "Dried Beef")
1 can cream of mushroom soup (you can use the low-fat version)
1/2 pt. commercial sour cream
Wrap each chicken breast with a piece of bacon. cover bottom of flat greased baking dish (about 8X12X12, but 9X12 will do) with chipped beef. Arrange chicken breasts on top of beef. Mix soup and sour cream together in a bowl and pour evenly over all. Refrigerate until ready to bake. Bake at 275 degrees for 3 hours, uncovered. Should have brown spots here and there on the top when it's done. If it doesn't broil it for 10 minutes until it does.