are unusually large. The breast must be totally surrounded with bacon.) 2. Shred beef and place in a 13 x 23 cm baking dish. Top with the chicken breasts. 3. Combine soup and sour cream. Spoon over chicken breasts. 4. Bake, uncovered, 275 degrees, 3 hours, or until chicken is tender. Cover tightly with foil if it begins to get too brown.