4 chicken breasts, cut in halves, deboned and skinned
8 slices bacon
1 can or jar dried beef
1 can undiluted mushroom soup
1/2 pt. sour cream
1/2 c. white wine

Grease large casserole. Chip dried beef into bottom of dish. Wrap each half breast in bacon. Place in dish.

Mix soup and sour cream well; add white wine. Pour over chicken. Refrigerate overnight. Bake 250 degrees 2 1/2 to 3 hours uncovered. Serves 8. Very good with a rice dish.