4 whole boned chicken breasts (cut in 1/2 - 8 halves)
1 can cream of celery soup (undiluted)
1 can cream mushroom soup (undiluted)
8 oz. sour cream
1/2 c. sherry (or cooking sherry)

Lightly grease 8x12 or 9x13 pan. Roll chicken breasts and wrap a slice of bacon diagonally around each chicken breast. Arrange chicken rolls in pan.

Blend together soups, sour cream and sherry. Pour over chicken rolls. Sprinkle with paprika. Bake uncovered 3 hours, 275 degrees.