Chicken Breast Casserole

Ainekset

6 bone-in chicken breast cut into two pieces each

6 slices of bacon

2 ounces chipped, dried beef

1 can of cream of mushroom soup

3/4 cup sour cream

1/4 cup dry Sherry

Ohjeet

Pound the chicken breast until 1/4 inch thick. Wrap with a half a slice of bacon.

Rinse chipped, dried beef to desalt. Tear into bits in line greased casserole dish. Place chicken rolls over this. Marinate the chicken with mixture of soup, sour cream, and Sherry. Let this refrigerate covered overnight. Bake at 300° for three hours.