Made this recipe last week with some of the modification suggested by others. Was disappointed. Did not find it rich or creamy. While the flavor was good, the consistency was terrible due to the cheddar cheeses. It was gritty and very oily. I will not be making this recipe again.

Reviewed On: Sep. 28, 2009

I serve a similar recipe in my restaurant and it's a huge hit. I butter the bottom of a 7qt crock pot, line it with enough dried beef to cover the bottom in a single layer slightly overlapping (1 small jar or package 3 ounces--don't rinse the dried beef. 16 ounces is way to much for this recipe and makes it overly salty). Place 6 or 7 chicken breasts on the dried beef and add 2 cans each of cream of mushroom soup, cream of celery soup, cream of chicken soup (use enough soups to fill your pot after you've added everything. I usually add 2 cans of cream of chicken and mushroom on top of everything. You can use whatever creamy soup you like best). Add a package of dry onion soup mix. Take a pint of sour cream and mix with 1/4 cup flour and dump in. Be sure to mix flour and sour cream well...no lumps. Use a wisk and do this a little at a time. Finally, take a full pound of bacon, cut it into 1/4 inch pieces, lightly fry and add to crockpot. Can be cooked on high or low depending on how much time you have. Best cooked on low for 6 hours and high for 2 to finish. Give a good stir when you put the temp on high. You can keep the breasts whole, but I tear them apart with a fork as I mix everything up. This is wonderful served on egg noodles. I also serve it as a variation over biscuits for breakfast. You may notice the recipe tightening up if you have to re-heat it. If this happens just add some chicken stock to thin the gravey. This also freezes well.

Reviewed On: Feb. 2, 2009

I really enjoy baked sweet potatos. I use taco seasoning instead of paprika. Sounds odd, but is very tasty.

Reviewed On: Oct. 21, 2008