4 lg. chicken breasts, boned, skinned & halved
8 slices bacon
2 1/2 oz. chipped beef
Capers (opt.)

SAUCE:

2 cans cream of mushroom soup
1 c. milk
1 c. sour cream
1 bay leaf
Dash white pepper

Mix sauce together and set aside. Wrap each chicken breast in a slice of bacon. Grease an 8 cup casserole. Shred chipped beef and place in bottom of dish. Place bread over this. Cover with sauce. If capers are used, place over breasts. Bake 2 1/2 hours at 350 degrees without covering. This can be served with wild rice, buttered noodles or parsley rice.