Recipes by Arlene

• 1 package (2.5 oz.) Buddig Beef
• 6-8 boneless chicken breast halves
• A slice of bacon for each piece of chicken
• 10 oz. can cream of mushroom soup
• ¼ cup sour cream
• ¼ cup flour

Lay dried beef on bottom of greased slow cooker. Use cold bacon to grease. Wrap each piece of chicken with a strip of bacon and lay on top of dried beef. Pour soup over chicken. Cover and cook on low heat 8-10 hours. Just a half hour before serving, mix the sour cream and flour together in a small bowl. Then spoon in a few spoonfuls of the liquid from the chicken. Mix very thoroughly so it won’t get lumpy. Then add the sour cream mixture to the chicken and cook the remaining 30 minutes.