Party Chicken

1 jar dried beef, chopped
6 boneless, skinless chicken breasts
6 strips of bacon
16 oz. sour cream
1 can cream of mushroom soup
salt and pepper, to taste

Spray a 9x13 glass pan and sprinkle dried beef on the bottom.  Roll chicken breast and wrap with bacon.  Lay each chicken breast wrapped in bacon on the dried beef.  In a separate bowl, combine soup and sour cream.  Cover the entire dish with mixture.  Cover tightly with foil.  Let stand in refrigerator for at least two hours (best if it can stay overnight).  Remove chicken from fridge and allow to rest at room temperature for at least 20 minutes.  Bake in a 250 degree oven, covered, for 2 hours, basting chicken occasionally.  Remove foil and bake for another 30 minutes or until chicken is done.  Let stand for 15 minutes before serving (allows gravy to thicken).  We serve the gravy over rice.