4 large chicken breasts
8 slices bacon
1 pkg chipped beef (4 oz)
1 can cream of mushroom soup
1 cup dairy sour cream
Roll and wrap each chicken breast with a strip of bacon. Cover the bottom of a 9x9 pan with chip beef. Mix soup, sour cream and cheese. Pour over chicken. Bake uncovered 2 ½ to 3 hours. (Add ½ cup grated cheese to sauce.)
Put a strip of Monterey jack cheese in slit in chicken.
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