4 chicken breasts, boned, skinned, and halved
3 or 4 oz. chipped beef
8 slices bacon
1 c. sour cream
1 can cream of mushroom soup
1 can cream of celery soup
1 can cream of chicken soup
2 tbsp. wine (Chablis)

Lay chicken halves flat. Lay chopped beef on halves of chicken. Roll chicken and secure with bacon strip. Place in greased casserole. Mix soups, sour cream, and wine. Pour over chicken. Refrigerate overnight. Bake at 275 degrees for 2 hours.