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1
Spray 2-quart glass casserole baking disk with non-stick cooking spray.
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2
Preheat oven to 250 degrees.
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3
Mix soup, sour cream and milk together in a large bowl.
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4
Set aside.
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5
The dried beef comes rolled inside of a glass jar.
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6
Leave it rolled up and cut into thin slices, then cut slices in half.
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7
Lay dried beef in the bottom of the prepared casserole.
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8
Place chicken on top in single layer.
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9
Pour soup mixture over chicken, being sure to cover the top of the chicken, even if some of mixture runs back into pan.
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10
Bake uncovered for 1-1/2 hours.
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11
Remove from oven and scrape the sauce from the sides of the casserole and mix it with the unbrowned sauce, spreading some sauce over the chicken.
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12
Return casserole to the oven and cook an additional 60-90 minutes, until sauce around chicken has browned slightly and is consistency of gravy.
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13
Serve chicken and gravy over cooked rice or pasta.
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14
To garnish, microwave peas 30 seconds; sprinkle over the chicken and rice/or pasta.
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15
NOTE: If sauce thickens too much before chicken has cooked at least 2-1/2 hours, add 1/4 cup water.
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16
Stir into gravy and continue cooking.
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17
NOTE: For Real gravy-lovers, double the soup, sour cream and milk so you'll be sure to have enough!
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18
This gravy is also delicious served over biscuits.
