2 1/2 os pkg. dried chipped beef
8 boneless skinless chicken breasts
8 slices of bacon
1/2 c. sour cream
1/4 c. all-purpose flour
10 3/4 oz. can of cream of mushroom
12 oz. pkg of pasta (cooked)
Arrange dried beef to cover the bottom and lower sides of a slow cooker. Wrap each piece of chicken with a slice of bacon and arrange on top of dried beef. In a small bowl, mix sour cream, flour and soup together. Pour over top of chicken. Cover and heat on low for 8 to 10 hours. Serve over cooked pasta.