1 packet of dried chipped beef.
6 chicken breasts, boned.
6 slices Bacon.
2 cans of cream of celery soup.
16 oz of sour cream.
Rice, to serve with.

Finely chop the beef and place in bottom of a suitably sized starsol casserole dish.

Wrap each chicken breast with a slice of bacon and place each piece on its own bed of chipped beef.

Mix together undiluted cream of celery soup and sour cream; then pour over the chicken. Bake at 275°F (135°C) for about three hours.

Once cooked, serve the chicken on a bed of rice.