8 slices of bacon
1 cup sour cream
3 oz. jar of dried sliced beef (glass jar with blue label Armour)
1 can cream of mushroom soup
1 teaspoon Worcestershire sauce
I teaspoon parsley flakes (optional)
Pour boiling water over dried beef. Let stand for three minutes and drain. Arrange slices of beef in bottom of 9 X 13 baking dish.
Wrap each chicken breast with slice of bacon and fasten with a toothpick. Place on top of beef. Combine soup, sour cream, and seasonings together and spoon over the chicken. Bake uncovered at 300 degrees for 1½-2 hours.
I usually serve with white or brown rice.