|CHICKEN SOUR CREAM BAKE|
6 chicken breast halves, skinned, boned, & halved again if too large to be wrapped in beef slice
1 (4 oz.) jar chipped beef, rinsed in boiling water & drained
12 slices of bacon
2 c. sour cream
1 can cream of asparagus or cream of mushroom soup
Wrap each breast section in slice of chipped beef, then wrap with bacon. Mix sour cream and soup. Place chicken in greased casserole dish and pour soup mixture over it. Sprinkle with paprika. Bake uncovered at 325 degrees for 2 hours.