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Chicken Eugene

1 (8-ounce) jar dried beef slices

8 skinless, boneless chicken breast halves
8 slices of bacon
1 cup sour cream
1 (10.75-ounce) can condensed cream of mushroom soup

1. Preheat oven to 275*F (135*C).
   Line a lightly greased 13 x 9 x 2-inch glass baking dish with dried beef.
2. Wrap each chicken breast with one bacon strip and place onto the beef.
3. Combine the sour cream and cream of mushroom soup together and pour evenly over the chicken.
4. Bake uncovered in preheated oven for 3 hours.

Makes 8 servings.