Chicken Eugene

Smothered in a sour cream mushroom sauce, bacon-wrapped chicken breast halves bake long and slow atop a bed of dried beef.

Recipe Ingredients:

1 (8-ounce) jar dried beef slices
8 skinless, boneless chicken breast halves
8 slices of bacon
1 cup sour cream
1 (10.75-ounce) can condensed cream of mushroom soup

Cooking Directions:

1. Preheat oven to 275°F (135°C).
2. Line a lightly greased 13x9x2-inch glass baking dish with dried beef.
3. Wrap each chicken breast with one bacon strip and place onto the beef.
4. Combine the sour cream and cream of mushroom soup together and pour evenly over the chicken.
5. Bake uncovered in preheated oven for 3 hours.

Makes 8 servings.