4 whole chicken breasts, boned
1 pkg. dried beef
1 can mushroom soup
1 c. sour cream
4 slices bacon
Dash of cooking sherry

Place finely chopped dried beef on bottom of casserole. Wrap or put 1/2 slice bacon on top of each breast. (I use 1/2 slice, each cooked for 1/2 minute in microwave to remove some fat). Place on top of dried beef. Mix soup and sour cream together. Dash of sherry can be added. Pour over chicken, place in refrigerator overnight. When needed, put in oven at 275 degrees for 3 hours. Serve with cooked almonds (browned in butter) and paprika sprinkled on top. Serve with rice (has nice gravy) and avocado plus mandarin orange salad is good. Yields 4 servings.