4 whole chicken breasts, boned and skinned
4 slices bacon
1 can cream of mushroom soup
1/2 c. sour cream
1 jar (2 1/2 oz.) chipped beef
Sherry

Wrap each chicken breast in bacon and place in baking dish lined with chipped beef. Blend soup, milk and sour cream and add to casserole.

Bake, uncovered, at 300 degrees for 2 1/2 to 3 hours. This can be cooked ahead and reheated. Add sherry to taste. If too thick add milk. Serves 4 to 6.