1 1/2 lb chicken tenders; boneless, skinless
1/2 lb bacon; thin sliced
1 cup sour cream
10 3/4 oz cream of mushroom soup; condensed
8 oz mushrooms; fresh, chopped
1 jar dried beef

1. Preheat the oven to 300 F.

2. Wrap 1 strip of bacon around a chicken breast half; repeat with the remaining halves.

3. Line a large lightly buttered casserole or baking dish with chipped beef.

4. Place the 8 chicken breast halves on the chipped beef.

5. In a bowl combine sour cream, mushroom soup and mushrooms until well blended; pour over the chicken.

6. Sprinkle lightly with freshly ground black pepper.

7. Bake slowly, at 300 F for 2 hours, or until chicken is cooked and bacon is crispy.

Serve and enjoy!

This meal is delicious with hot cooked rice, pasta, or mashed potatoes. Add a side dish of steamed broccoli, green beans, or a simple tossed salad for a fabulous everyday meal.

Variations: Instead of dried beef, roll a thin slice of ham around each chicken breast, then wrap the bacon strip around the ham. Pour the soup and sour cream mixture over the rolls, sprinkle with pepper, and bake following the instructions above.