Preheat the oven to 300°F (150°C).

Wrap each half chicken breast with a slice of bacon and secure it with a toothpick.

Layer the dried chipped beef on the bottom of an open baking pan.

Place the bacon-wrapped chicken breasts on top of the chipped beef.

In a bowl, mix together the sour cream and cream of mushroom soup until well combined.

Pour the soup and sour cream mixture over the chicken breasts, ensuring they are fully covered.

Cover the baking pan with foil and bake in the preheated oven for 1 hour.

After 1 hour, reduce the oven temperature to 250°F (120°C) and continue baking for an additional 2 hours, basting the chicken breasts halfway through.

Remove the foil for the last 30 minutes of cooking to allow the bacon to crisp up.

Remove the toothpicks from the chicken breasts before serving.

Optionally, add a splash of vermouth or sherry for added flavor.