8 whole chicken breasts
8 slices bacon
1 (8 oz.) jar dried chipped beef
1 c. dairy sour cream
1 (10 1/2 oz.) can golden mushroom soup, undiluted
1/4 c. sherry (optional)
1 (4 oz.) can mushrooms, drained (optional)

Wrap each chicken breast with a slice of bacon. Pull apart chipped beef and place in bottom of 13 x 9 inch baking dish. Arrange chicken over top. Combine remaining ingredients and pour over all. Bake, uncovered, in 300 degree oven 2 hours. Makes 8 to 12 servings. Half the chicken breasts, if desired. Turn oven up the last 15 minutes if you desire more browning.