3 whole chicken breasts, boned, skinned, and split
6 slices bacon
1 can (10-3/4 ounces) condensed cream of mushroom soup
1 cup sour cream
Preheat the oven to 350 degrees F. Run cold water over the dried beef. Drain and arrange in the bottom of a 9-inch by 13-inch baking dish. Place the chicken breasts on top of the beef and top each piece with a slice of bacon. Bake, uncovered, for 30 minutes.
Combine the soup and sour cream. Pour over the chicken. Bake for another 25 minutes. Serve hot.