1 (3 ounce) package sliced dried beef

3 large chicken breasts, boned, skinned, halved

6 slices bacon

1 cup dairy sour cream

1 can mushroom soup

Run cold water over dried beef. Drain; arrange in bottom of 2×8x2 inch baking dish. Place chicken breasts over beef. Top each half with slice of bacon. Sprinkle a little rosemary on. Bake uncovered at 350 degrees–30 minutes. Combine soup and sour cream; pour over chicken and continue baking 40-50 minutes longer, depending on size of chicken breasts.