Continental Chicken

Course : Chicken
Serves: 6
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6 medium skinless boneless chicken breast halves -- up to 8
1/4 cup sour cream
6 slices bacon mixed with -- up to 8
1/4 cup all-purpose flour
2 1/4 ounces dried beef -- (preferably lean and smoked)
10 3/4 ounces cream of mushroom soup

Preparation / Directions:

(Bacon and dried beef add the extra touch!) Arrange dried beef on bottom of greased CROCK-POT. Wrap each piece of boned chicken with a strip of bacon and place on top of the dried beef. Mix the soup and sour cream together; pour over chicken. Cover and cook on Low 6 to 9 hours. (High: 3 to 4 hours). Serve over hot buttered noodles. (Recipe may be doubled for 5-quart model).

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