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.