4 whole chicken breasts, skinned, boned & cut in half
16 slices bacon
1 (3 oz.) pkg. corned beef
1 can cream of mushroom soup
1 c. sour cream
2 tbsp. sherry

Wrap each piece of chicken in 2 bacon strips. Lay them on top of the corned beef in a casserole dish. Mix the soup, sour cream and sherry and spoon over the chicken bundles. Cover with plastic wrap and refrigerate until ready to bake. Uncover and put in COLD oven on the middle rack. Set oven temperature to 275 degrees and bake 3 hours. Spoon off the bacon fat before serving over rice.