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Creamy Chicken and Beef


  • 6 bacon strips
  • 1 package (2-1/2 ounces) thinly sliced dried beef
  • 6 boneless skinless chicken breast halves
  • 1/4 cup all-purpose flour
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1/4 cup sour cream
  • Hot cooked noodles


  • 1. In a skillet, partially cook bacon over medium heat. Drain on paper towels. Place beef in a greased 3-qt. slow cooker. Fold chicken pieces in half and wrap a bacon strip around each; place over the beef.
  • 2. Combine the flour, soup and sour cream until blended; spread over chicken. Cover and cook on low for 8-9 hours or until chicken juices run clear. Serve over noodles.

Nutrition Facts

1 each: 262 calories, 11g fat (3g saturated fat), 85mg cholesterol, 901mg sodium, 9g carbohydrate (1g sugars, 1g fiber), 31g protein.


Average Rating: 4.333333
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