1 (2 1/2 oz.) glass dried, chipped beef, rinsed
6 boneless, skinless chicken breasts, halved
6 slices bacon, halved
1 can cream of mushroom soup
1 c. sour cream

Spread the beef on the bottom of a 7x11 inch casserole. Place chicken on beef. Arrange bacon over chicken. Mix soup and sour cream to make sauce. (Can add 1/2 cup white wine, if desired.) Spoon over chicken. Bake, uncovered, 3 hours at 300 degrees. Recipe doubles easily. Serves 6.