3 to 4 Boneless Chicken Fillets
1/4lb chipped dried Beef
3 to 4 slices of Bacon
1 pint of Sour Cream
1 can of Cream of Mushroom Soup
1. Sprat coat a medium size cooking pan.
2. Place dried beef in single layer on the bottom of the dish.
3. Wrap each piece of the chicken with the bacon.
4. Place on top of the dried beef.
5. Mix the sour cream and soup together and pour over the chicken.
6. Refrigerate overnight and back at 325 degrees for four hours.