8 boned, skinless chicken breasts
8 slices bacon
1 pkg. chipped beef or enough to cover bottom of baking dish
1 can undiluted cream of chicken soup
1/2 pt. sour cream or 1 sm. can evaporated milk
1 sm. jar chopped pimentos
1 sm. can mushrooms

Wrap each chicken breast with slice of bacon, lightly brown, using a mixture of oil and butter. Cover bottom of baking dish or casserole with chipped beef, which has been rinsed with cold water. Mix soup, sour cream, pimentos, and mushrooms. Season to taste with marjoram, parsley, and a little garlic powder. Pour over chicken and bake uncovered at 300 degrees for 2 1/2 hours or at 250 degrees for 3 1/2 to 4 hours. Good with string beans, carrots, and a salad. Can use some sherry, if desired; this is also good served with tomato aspic and cottage cheese. Serves 8.