Ingredients:6 boneless chicken breastsSalt and pepper1 jar (1.5 ounces) sliced dried beef6 strips of bacon2 cans (10.75 ounces each) cream of mushroom soup2 cups sour cream2 cups milk1/4 cup dry white wine1/4 cup sliced almondsDirections:Preheat oven to 325 degrees. Put chicken breasts in a 9 x 13 inch baking dish that has been sprayed with cooking spray. Season chicken breasts with a little salt and pepper. Wrap each piece of chicken in a strip of bacon. Next, top each piece with a few slices of dried beef. In a big bowl, whisk together mushroom soup, sour cream, milk, and wine. Spoon mixture over the top of the chicken. Cover with foil for about an hour and 15 minutes. Uncover and sprinkle almonds on top. Bake another 10 to 20 minutes longer or until bubbly and the nuts are toasted. I love to serve this with wild rice, just the quick cooking stuff in a box or mashed potatoes.Recipe from Festival Foods.
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