1 pound chicken tenderloins or 4 chicken breast halves, skin removed, and sliced in 1 1/2-inch strips (use a meat mallet if you want to flatten them slightly)

1 pound Oscar Meyer bacon

2 cans (10 3/4-oz.) cream of mushroom soup

1 pint sour cream

Lay a strip of bacon down, place a chicken tenderloin on top.  Roll up.  Place in a 9x13-inch baking dish.  Continue making chicken and bacon rolls.

In a medium-size mixing bowl, combine the mushroom soup and sour cream.  Place on top of meat bundles.  Cover with foil.  Bake in a 300 degree oven for 2 1/2 to 3 hours.  The chicken should be very tender and will resemble canned chicken.  Serve over rice, noodles, or with potatoes.  This recipe makes 4 to 6 servings.

Carol Hoyt