INGREDIENTS

• 6 boneless chicken breast halves, without skin
• 1 can cream of mushroom soup
• 1/2 pint. sour cream
• 1 (6 oz.) jar dried, chipped beef

PREPARATION

1. Mix together soup, sour cream, and dried beef.
2. Roll chicken in the mixture, coating well.
3. Place chicken in crockpot.
4. Pour remaining mixture over chicken.
5. Cover and cook on LOW for 5 to 7 hours, until chicken is tender but not dried out.
6. Serve with hot cooked rice or noodles. Serves 6.