2 pkgs. dried, chipped beef, cut in sm. strips
6-8 slices semi-cooked and drained bacon
6-8 skinless and boneless chicken breasts

SAUCE:

1/2 c. dry wine
1 can cream of mushroom soup
4 oz. sour cream

Spread the dried beef in the bottom of a casserole pan; place chicken breasts, which you have individually wrapped with a slice of bacon (semi-cooked) on top of the dried beef; pour the sauce that you have mixed together ahead of time over the chicken and dried beef. Bake uncovered for 75 minutes at 350 degrees. Serve over wild rice. This recipe is great for large crowds too as you can use 9 x 13 inch pans or larger. Servings: 6-8.