8 slices dried beef (found in canned meat section) or 8 slices thin-sliced hard salami
4 boneless skinless chicken breasts
4 slices bacon
8 ounces sour cream
1 (10 3/4 ounce) can cream of mushroom soup
salt and pepper
Instructions
Preheat oven to 275 degress F. Place two slices of dried beef (or salami) on the bottom of a Pyrex baking dish for each piece of chicken (creating a bed for each breast to lay on).
Place each chicken breast over their slices of dried beef.
Lightly salt and pepper chicken breasts.
Place 1 slice of bacon on top of each chicken breast, overlapping it to cover as much of the breast as possible.
Mix together sour cream and cream of mushroom in a bowl.
Spread mixture over all of the chicken breasts, completely covering them.
Bake for 3 hours, uncovered.
We eat ours over lightly buttered, white rice -- that way you can soak up all the sauce!