Instructions: 1. Roll each breast in 1 slice bacon. ( More may be necessary if breasts are unusually large. The breast must be totally surrounded with bacon.)

2. Shred beef and place in a 13 x 9-inch baking dish. Top with the chicken breasts.

3. Combine soup and sour cream. Spoon over chicken breasts.

4. Bake, uncovered, 275 degrees, 3 hours, or until chicken is tender. Cover tightly with foil if it begins to get too brown.

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