6 chicken breasts, deboned
5 oz. dry chipped beef
6 strips lean bacon
2 (10 1/2 oz.) cans cream of mushroom soup

Arrange dried beef in bottom of shallow casserole. Wrap a strip of bacon around each chicken breast. Arrange over beef. Spread undiluted soup over chicken and cover with aluminum foil and bake at 300 degrees for 2 hours. Increase heat to 350 degrees and bake for 20-30 minutes - basting several times. May add a little sherry to the sauce for last few bastings before serving. Add mushrooms if desired.