Chop beef finely; place in bottom of casserole dish. Wrap each chicken breast with a bacon slice. Place each piece on its own bed of chipped beef. Mix together undiluted soup and sour cream; pour over the chicken. Bake at 275 for 2 1/2 to 3 hours. Serve chicken on a bed of rice or surround with Duchesse potatoes. There is a overabundance of sauce with this, so you could put in double the chicken if the need arises.

both work well, I substituted the bacon with canadian bacon, because I did not like the idea of the soggy bacon peices in my cassarole :-)