Continental Chicken
Yield
8 servingsPrep
15 minCook
4 hrsReady
4 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2-1/4 | ounces |
beef
dried |
|
| 6 | each |
chicken breasts
boned |
|
| 6 | slices |
bacon
lean, smoked |
|
| 10 | ounces |
cream of mushroom soup
|
|
| ¼ | cup |
sour cream
|
|
| ¼ | cup |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
beef
dried |
|
||
| 6 | each |
chicken breasts
boned |
|
| 6 | slices |
bacon
lean, smoked |
|
| 289 | ml/g |
cream of mushroom soup
|
|
| 59 | ml |
sour cream
|
|
| 59 | ml |
all-purpose flour
|
|
Directions
Arrange dried beef on bottom of greased crock pot.
Wrap each piece of boned chicken with a strip of bacon and place on top of the dried beef (I often don't use the bacon).
Mix the sour cream and flour.
Mix the soup and sour cream together, pour over chicken.
Cover and cook on Low 6 to 9 hours (high: 3 to 4 hours).
