Chicken Rolls by Trish

1/2 Chicken breast per serving, boned and skinned
1 slice chipped beef per chicken breast
1 can mushroom soup
1/2 slice bacon per chicken breast (I use center cut bacon)
1 pint sour cream per 6 chicken rolls
(We sometimes add a little more sour cream and soup and sometimes fresh sliced mushrooms to sauce for fun!)

Lay breast out flat, placing chipped beef over chicken flatly. Roll up with beef and point of chicken on inside. Wrap bacon around roll and place end down in pan. Mix soup and sour cream together and pour over rolls. Bake uncovered and 300 for at least 2 hours. Serve with rice or baked potato. Serves everyone, but we try and make leftovers because they're even better the next morning.