Recipe By Brandon Lewis
Ingredients
3 slices bacon
3 large potatoes, peeled and diced
1 onion, diced
4 skinless, boneless chicken breast halves – diced
3 cups chicken broth
2 teaspoons Red Ass Original Dry Rub
1 can condensed cream of celery
1 cup heavy cream
1 7.5 oz can of buttermilk biscuits
Salt and pepper to taste
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown and/or desired crispness. Drain, crumble and set aside; reserve bacon drippings in skillet.
Add potatoes, onions and chicken to bacon drippings and cook for 15 minutes, stirring occasionally. Pour in
chicken broth; season with Red Ass Original Dry Rub. simmer all together for 15
minutes.
Pour in condensed cream of celery and heavy cream and bring to a boil; add crumbled bacon. Drop tablespoon sizes
of dough into boiling mixture; reduce heat and simmer for 10 minutes uncovered, then another 10 minutes covered.
Serve hot.
