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4 boneless chicken breasts
1 pkg dried beef (3 or 4 oz. )
1/4 cup sour cream
1/4 cup all purpose flour
can cream of mushroom soup (Campbell's)

Grease bottom of slow cooker with butter. Line bottom with dried beef. Wrap slice of bacon around each chicken breast and place in slow cooker. Mix sour cream, flour, and soup together. Pour on top of chicken

Cover and cook on low for 6-8 hours. Serve on bed of prepared wide egg noodles

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