Swedish Chicken

4 Chicken breasts (deboned)
1 Can Cream of Mushroom Soup
1 Can Cream of Celery Soup
1/2 bag of frozen green peas
8 oz sour cream
Dried Beef
Center Cut Bacon

Line an 8x8 pan (I use Pyrex) w/ one layer of dried beef. Take each chicken breast and wrap it in slices of bacon. Lay each chicken breast in pan on top of the dried beef. In a bowl, combine soups, sour cream and peas and mix well. Heat oven to 300 degrees; pour soup mixture over chicken and spread evenly. Cover and bake for two hours. Watch for overflowing as the mixture will bubble!!

Serve with fresh steamed rice and your choice of a side of veggies or fruit. 
Thank you Margery Welker