ARKANSAS CHICKEN
1 package corned beef lunch meat
5 chicken breasts
1 pound bacon
16 ounce sour cream
8 ounce cream cheese
2 10 ounce cans cream of chicken soup
Preheat over to 375 degrees farenheit. Mix together well the sour cream, cream cheese and soup. Set aside. Wrap each chicken breast with bacon until covered. Line casserole dish with corned beef. Place bacon-wrapped chicken breasts on top of the corned beef. Pour the sauce mixture over the top. Cover dish with foil and cook for one hour. Remove from oven and take off foil. Cook for one more hour. Serve over rice.
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