8 whole chicken breasts
8 slices bacon
1 (8-ounce) jar dried chipped beef
1 cup dairy sour cream
1 can (10.5-ounce) golden mushroom soup, undiluted
1/4 cup sherry (optional)
1 can (4-ounce) mushrooms, drained (optional)
Preheat oven to 300 degrees F. Wrap each chicken breast with a slice of bacon.
Pull apart chipped beef and place in bottom of 13 x 9 inch baking dish. Arrange chicken over top.
Combine remaining ingredients and pour over all. Bake, uncovered in oven for 2 hours.
Half the chicken breasts, if desired. Turn oven up the last 15 minutes if you desire more browning.