Dutch Oven Creamy Chicken

8 Chicken Breasts (boned and skinned)
8 Slices Bacon
1 Pint Sour Cream
1 pkg (2.25 oz.) Dried beef
3 oz. Cream Cheese
1/2 C Chicken Broth
1 tsp. Cider Vinegar
1/4 tsp. Salt
1/8 tsp. Pepper
1/4 tsp. Baking Soda
1 can Cream of Mushroom Soup

Fry bacon lightly in Dutch oven (so it is still flexible, but not greasy). Remove bacon and remove drippings.

Shred dried beef and place in bottom of 14" Dutch oven.

Roll chicken breasts and wrap with bacon strip secured in place with a toothpick. Lay rolled chicken breasts on dried beef.

Combine sour cream, cream cheese, and mushroom soup. Mix thoroughly with a wire whip. Pour mixture over chicken breasts.

Bake with 14 coals on top and 10 on the bottom for 30 minutes. Add broth and vinegar and cook for 20 minutes, or until tender with original amount of charcoal.

Serve with rice or noodles.