"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
6 boneless chicken breasts 1 small jar dried beef 6 strips bacon 1 small container sour cream 1 can cream mushroom soup
Cover bottom of casserole with dried beef. Wrap bacon around chicken. Mix sour cream and cream of mushroom soup and pour over breasts. Refrigerate over night. Bake in 275 oven for 3 hours. Bake uncovered for first half the put foil over it for the last half.
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