8 chicken breasts
8 slices bacon
1 (4 oz.) pkg. chipped beef
1 can cream of mushroom soup
1/2 pt. sour cream
White wine; optional

Wrap breasts with bacon. Cover bottom of a 13 x 9 inch, greased pan, or casserole dish, with beef. Mix soup and sour cream, add white wine. Spread over chicken and beef. Refrigerate from 2 hours to overnight. Bake at 300 degrees for 2 hours.