4 lg. chicken breasts
8 slices lean bacon
2 pkg. dried chipped beef, shredded
3 green onions, finely chopped
1 lg. can sliced mushrooms, drained
1/2 pt. sour cream
1 can Campbell's Golden mushroom soup, undiluted
1/2 c. good white wine

Bone chicken breasts, remove skin and cut in half lengthwise. Wrap each half in a slice of lean bacon, stretch to cover.

Line oblong 3 quart casserole with shredded beef. Space breasts evenly on top of beef. Sprinkle onions over chicken. Sprinkle sliced mushrooms generously over onions.

Combine sour cream, golden mushroom soup and wine. Ladle over casserole, covering completely. Cover with foil. Bake at 250 degrees for 2 1/2 hours. Do not uncover until done. Serves 8.