BEEF AND BACON WRAPPED CHICKEN INGREDIENTS: 2.5 ozs. dried beef                                                6 slices bacon 6 chicken breasts, boned and skinned              1 can cream of mushroom soup 1 pint sour cream Place 2 or 3 slices dried beef around each chicken breast.  Roll up.  Wrap with bacon slices.  Secure with toothpicks.  Arrange chicken in 9x13 inch baking dish.  Mix soup and sour cream together.  Spoon over chicken, covering completely.  Bake at 350 degrees for 1 - 1 1/2 hours. Recipe from Rachel Myers, a variation also from Laura Leanne Huneycutt Note: When our daughter Laura was learning to cook, we nicknamed her "Ellie May" because she sometimes turned out some dishes that words could not describe.  However, she turned into a good little cook.