Pound chicken breasts between waxed paper to ¼-inch thickness. Divide chipped beef evenly onto all 8 chicken breasts. Roll up and wrap with bacon slices. Secure each with toothpicks. Place in greased 9 x 13-inch pan. Mix sour cream, soup, and cheddar cheese. Pour over top of chicken rolls. Place foil over pan. Bake at 275° for 2 ½ hours.