8 half chicken breasts or 4 whole chicken breasts
8 slices bacon
1 (4 oz.) pkg. chipped beef
1 (10 oz.) can undiluted mushroom soup
1 c. sour cream
1/2 c. sherry wine
1 lb. mushrooms, sliced

Wrap each chicken breast with slice of raw bacon. Line bottom of 9x13 inch pan with chipped beef slices. Arrange chicken breasts on chopped beef.

In mixing bowl, combine soup, sour cream and sherry. Stir in mushrooms. Spoon mushroom mixture over chicken. Refrigerate, if desired, until ready to bake. Bake at 275 degrees for 3 hours uncovered. Makes 8 servings.