3 whole chicken breasts, split and boned
1 pkg. smoked ham
1 pt. oysters (save liquid)
6 bacon slices, uncooked
1 pkg. wild rice, cooked (1/4 c. per person)
1 can cream of chicken soup
1/2 c. sour cream
1/2 c. medium cream
1/4 c. sherry
1 tsp. parsley flakes
Pinch of tarragon
Salt and pepper
Parmesan cheese
Paprika

Put cooked wild rice in bottom of a shallow casserole; cover with a layer of smoked ham. Put oysters on ham and cover with chicken breasts. Top each chicken breast with a slice of bacon.

Blend all remaining ingredients except cheese and paprika. Pour the sauce over the chicken. Sprinkle the top with Parmesan cheese and paprika. Bake at 350 degrees for 1 1/2 hours. Uncover at the end to brown. May be prepared one day in advance and refrigerated. Serves 6.

May omit oysters and use another can of soup.