INGREDIENTS

• 1 jar dried beef, about 2 1/2 ounces, rinsed
• 6 boneless chicken breast halves, skin removed
• 6 slices bacon
• 1/4 cup sour cream
• 1/4 cup flour
• 1 can cream of mushroom soup, undiluted
• 2 to 3 tablespoons dry white wine, optional

PREPARATION

1. On bottom of greased slow cooker, arrange dried beef. Wrap each piece of chicken with a strip of bacon; arrange on top of dried beef. In small bowl, combine sour cream and flour; add soup and wine, if using, and blend thoroughly. Pour over chicken mixture. Cover and cook on LOW for 6 to 8 hours.
2. Serves 6.
3. Serve with hot cooked rice and salad or potatoes and a green vegetable.