Not The Same Ol' Biscuits And Gravy

 Not The Same Ol' Biscuits And Gravy

It's not the same old Biscuits and Gravy. Dive into a unique twist on this classic dish that will leave your taste buds delighted. Let me first start by saying this is a full-flavor, full-fat, artery-clogging recipe. The aroma of this dish as it cooks is just wonderful. ;o) This is a hearty Crock Pot recipe that's great for breakfast or dinner. I've served over biscuits for breakfast and egg noodles for dinner. It's a terrific rib-sticking meal for winter. It sold very well in my restaurant for both breakfast and dinner. As is, this recipe serves 8-10 or more depending on portion size and can be easily scaled for the number of people or the size of your Crock Pot. **FREEZES WELL

Not the Same Ol' Biscuits and Gravy

Cook time: 8 Hr  Prep time: 20 Min  Serves: 8-10

6-8 boneless skinless chicken breasts
1 lb bacon (can use less)
1 pt sour cream
1/4 c all-purpose flour
1 jar dried beef (2.25 oz)
2 can cream of mushroom soup (10.5 oz each)
2 can cream of celery soup (10.5 oz each)
2 can cream of chicken soup (10.5 oz each)
2 can creamy onion soup 10.5 oz each, if you can't find this, you can substitute an envelope of dry package onion soup mix
1 pat of butter, enough to lightly butter the bottom of your Crock Pot
6 qt Crock Pot
1. Lightly butter the bottom of your Crock Pot and line with a single layer of dried beef, overlapping slightly. Don't use any more than enough to cover the bottom of your Crock Pot as it will make the dish extremely salty.
2. Layer clean boneless, skinless chicken breasts over the dried beef.
3. Dump sour cream into a mixing bowl and gradually add 1/4 cup flour whisking smooth, then mix in a can of soup. Set aside.
4. Add several cans of soup to the Crock Pot, then add the sour cream flour mixture.
5. Top off with remaining soups until your Crock Pot is about 1/2 inch from the top.
6. Cover and set on low to cook for 8 hrs or high to cook for 4 hrs.
7. Using a kitchen shear or a knife, cut bacon into bite-size pieces and lightly cook; brown, but not hard crispy. Bacon cuts very easily when frozen. Spoon bacon into Crock Pot. Don't worry about getting some grease in the adds to the flavor. Replace the lid and let it cook. You don't have to use the full pound of bacon. I do because I don't eat bacon that often and it would sit in my fridge and go bad, so I use it up. I think it adds to this dish anyway. You'll want to check and give a good stir about an hour before finished. It's ready to serve when the chicken is falling apart. If you cook beyond 8 hrs, be mindful that the dish may scorch, so keep an eye on it.
8. Plate up over egg noodles, rice or biscuits/English muffins. You can also add veggies if you so desire. I've added peas and carrots and they taste really good. Serve with a nice side salad and some crusty bread and what a meal!
9. If you have a smaller Crock Pot, reduce the number of chicken breasts and cans of soup used. For larger Crock Pots increase the same. I usually just increase the soups to fill the Crock Pot. Depending on how you're serving, you can usually estimate the number of people the dish will serve by the number of chicken breasts. 1/2 to a full breast per person. I usually go 1/2 as the dish is rich and filling, especially when served over noodles or biscuits. I've tried this using fat-free soups and it's ok; however, don't skimp on the sour cream. Low fat or fat-free sour cream did not do well in this dish.
10. IMPORTANT: DO NOT prepare this dish ahead of time and store it in the fridge. Raw chicken and cream is a prime garden for breeding very unfriendly bacteria. Also, be sure to use thawed chicken breasts. I've thrown frozen in the pot when making it at home and in a hurry, but it's not the wisest thing to do. This also makes a really great filling if you make homemade pot pies.

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