Jesseca Chicken and Egg Noodles

• 4 boneless chicken breasts, skinned and diced
• 8 slices bacon, cooked and cut to small pieces
• 2 12 ounces dried beef
• 2 (10 ounce) cans cream of mushroom soup
• 1 cup sour cream
• 12 ounces wide egg noodles, cooked and drained

1. Mix all ingredients but egg noodles in a 12x8x2 baking dish.
2. Bake at 225 degrees for 3-1/2 hours (can also use a crockpot).
3. Serve over egg noodles.

chicken breasts, bacon, beef, cream of mushroom soup, sour cream, egg noodles

Taken from www.food.com/recipe/jesseca-chicken-and-egg-noodles-387528 (may not work)