Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 10 \N | Chicken breasts; deboned |
| 1 carton | (16-oz) sour cream |
| 2 cans | Cream of mushroom soup |
| 1 \N | Jar dried beef |
| \N \N | Salt & pepper to taste |
| 3 slices | Bacon; or so |
Line baking dish with dried beef. Season deboned chicken with salt and pepper; roll breasts and place on dried beef. Place small amount of bacon on each breast. Make sauce of sour cream and mushroom soup; pour over chicken. Bake at 250 degrees for 3 hours.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .