4 Chicken breasts
4 bacon strips
2 cans of cream of chicken soup
16 oz sour cream
1 pkg Onion Soup Mix
Pound the chicken flat and roll up with a strip of bacon, poke a toothpick through it to keep it tight. Mix the soups, and sour cream together and pour over chicken. Cover and refrigerate over night or AT LEAST 4 hours. Bake at 275* for 3 hours.