1 (4.5-ounce) jar dried beef
12 boneless skinless chicken breasts
12 slices bacon
2 (8-ounce) packages cream cheese, softened
1 can cream of mushroom soup
1 (16-ounce) carton sour cream

Place dried beef in a shallow dish and cover with hot water. Let sit about an hour to reduce salt content. Drain beef and pat dry. Line an ungreased 9- x 13-inch dish with beef; set aside. Wrap each chicken breast with one piece of bacon. Arrange bacon-wrapped chicken over beef. In a bowl, combine cream cheese, mushroom soup and sour cream, blending well. Pour over chicken. Cover with aluminum foil and bake at 350 degrees for about 1 hour, until bacon and chicken test done. Spoon pan gravy over chicken before serving. Makes 12 servings.