1 package sandwich beef (e.g. “Buddig”)
paper thin slices of beef
6 chicken thighs, skin removed
6 slices bacon
2 cans (10oz) cream of mushroom soup
2 cups low fat sour cream

In a baking pan, split the sandwich beef into six equal portions, lay flat in
pan. Place a thigh on top of each, cover each thigh with one piece of bacon.
Bake 350 uncovered for 1 hr or until bacon is cooked. Drain fat.
Mix soup and sour cream together well, cover thighs with mixture, put back in
oven, cook additional 30 minutes or so.