Chicken Supreme

No picture of the final product; I don't know how one would dress this dish up enough to make it picture-worthy, so here's a ceramic chicken instead. The dinner is, however, a good childhood memory for me, and I decided to make a batch--some 25 years since I last had it. (Though now in my older age I realise how caloric and relatively expensive it is to make for a weekday family dinner.) It's super simple and a hit every time.

Ingredients

• 8 chicken breast halves (boneless, skinless)
• 8 strips bacon
• 1 cup sour cream
• 1 can/10 3/4 ounces cream of mushroom soup (condensed)
• 1 jar dried beef
• Black pepper to taste

Preparation

1. Preheat oven to 300F (150C/GM2)
2. Wrap 1 strip of bacon around a chicken breast half; repeat with the remaining halves.
3. Line a large lightly buttered casserole or baking dish with the cut up chipped beef.
4. Place the 8 chicken breast halves on the chipped beef.
5. In a bowl combine sour cream and soup until well blended; pour over the chicken. Sprinkle lightly with freshly ground black pepper.
6. Bake slowly, at 300 F for 2 hours, or until chicken is cooked and bacon is crispy.
7. Serve over white rice.