My best friend from college, her mother, made this all the time for us and it happens to be one of Mike's favorites!
Boneless, skinless chicken breasts (as many as you desire and cut in half)
1 jar dried beef (it's in a blue jar-may have to ask grocery store staff where it is)
3-5 small cans of cream of mushroom soup (depends on number of breasts and how soupy you like)
1 cup sour cream for each can of cream of mushroom soup
Bacon, optional (to wrap the chicken in)
Lay the dried beef in the dish (I cut the dried beef in 1/4's). Spread chicken evenly out on the dried beef, wrapped in bacon, if desired. Spread mixed sour cream and soup over the chicken.
Bake at 300 for 3 hours covered. Might want to check at the end. Should be bubbly. Serve over white rice and with Sister Schubert's yeast rolls in the frozen section (so yummy!).
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