1/2 jar dried beef
8 boneless, skinless chicken breast halves
8 slices bacon
1/4 cup all-purpose flour
1/4 cup sour cream
1 can mushroom soup, undiluted

Arrange dried beef on bottom of greased crockpot. Wrap each piece of chicken with a strip of bacon and lay on top of dried beef.

In a small bowl, blend sour cream and flour; add soup and mix thoroughly. Pour mixture over chicken. Cover and cook on LOW for 8 to 10 hours (or 3 to 5 hours on HIGH).

Serve over hot noodles.