4 bacon slices
4 boneless skinless chicken breasts
1 (10 oz.) can cream of mushroom soup
1/2 cup sour cream
1/4 cup flour

Wrap on slice of bacon around each boneless chicken breast and place in a crock-pot.
In medium bowl, combine condensed soup, sour cream and flour and mix with wire whisk to blend.
Pour over chicken.
Cover crock-pot and cook on low for 6-8 hours until chicken and bacon are thoroughly cooked.
Serve up with fresh baked bread from Neville's Superette.

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