1 tbsp. butter
1/2 c. sliced mushrooms
6 boneless, skinless chicken breasts
1 (10 1/4 oz.) can golden mushroom soup, undiluted
1/4 c. red cooking wine
12 slices dried beef
1/2 c. plain yogurt
1 tsp. dill weed
Hot cooked rice

Saute mushrooms in butter, drain, set aside. Place chicken in a lightly greased 12 x 8 x 2 inch baking dish. Layer dried beef and mushrooms over chicken. Combine soup, wine, yogurt and spoon over dried beef. Sprinkle with dill weed. Cover with foil. Bake at 350 degrees for 1 hour. Serve over hot cooked rice. 6 servings.