1 (2 1/4 oz.) pkg. dried beef
4 whole chicken breasts, halved, skinned and deboned
8 slices bacon
1 (10 3/4 oz.) can cream of mushroom soup
1/4 c. sour cream mixed with 1/4 c. flour

Arrange dried beef on buttered crock pot. Wrap each piece of halved chicken with a strip of bacon and place on top of dried beef. Mix the soup and sour cream together and pour over chicken. Cook covered on low 7 to 9 hours or high for 4 hours. Serve over hot buttered noodles. Use 6 chicken breasts if half of the guests are men. Serves 8.