6 slices bacon
2 tablespoons butter
1 tablespoon Worcestershire sauce
1/2 cup chopped shallots
1/2 teaspoon crushed garlic
1/8 teaspoon crushed red pepper flakes
6 boneless, skinless chicken breast halves
1 (10.75 ounce) can condensed tomato soup
1 (10.75 ounce) can condensed cream of chicken soup
Preheat oven to 350 degrees F (175 degrees C).
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown; drain. Place bacon grease on skillet and cook over medium heat until bacon is crispy.
In a medium bowl, combine butter and Worcestershire sauce. Stir in shallots, garlic, red pepper flakes and chicken. Pour mixture over chicken and brown all sides on top.
Bake in preheated oven for about 1 hour, stirring frequently. Reduce heat to low and bake an additional 25 minutes, or until chicken is cooked through. Reduce heat to medium-low and bake an additional 25 minutes, or until meat juices run clear.
When chicken is cool, place in a large pot with enough water to cover.
In a medium bowl, combine tomato soup, cream of chicken soup and chicken mixture. Bring to a stocky boil. Reduce heat to low and simmer over medium heat for about 1 hour.
When chicken is cool enough to touch, remove chicken from liquid mixture in pot, about 1/2 cup of liquid remaining. You can remove liquid mixture by placing a spoon in pot, stirring until thickened.
Remove chicken from liquid and set aside.
Combine sausage, onion, parsley, salt, celery salt, salt, pepper and thyme in a large bowl. Drain grease from skillet and place coated chicken on a tray. Sprinkle with graham cracker crumbs. Repeat with remaining ingredients.
Bake in preheated oven for an hour, turning occasionally, then reduce heat to 350 degrees F (175 degrees C).