Grandma Copen’s Bacon-Wrapped Chicken Breasts
- 8 boneless, skinless chicken breasts
- 16 strips of bacon
- 1 can cream of chicken soup
- 1 cup sour cream
- 1 (3-oz) package corned beef (or a jar of dried beef, sliced into strips)
- 8 slices bacon
Place beef in bottom of a baking dish. Wrap each chicken breast with two pieces of bacon and place over beef. Mix soup and sour cream and spoon over chicken breasts. Bake, uncovered, for 2 hours at 350 degrees. Serve with rice.