I forgot about Knapps serving honey on the table with the biscuits! Good stuff. I remember my great uncle getting annoyed when they stopped serving biscuits in those little baskets and started serving them on plates instead. “What’d you do with the baskets?” he’d ask the server.

Good times.

Sure, no problem. Apple’s recipe is pretty simple and it’s based on something we found on the Internet. It’s not the actual Bill Knapp’s recipe, but it’s about as close as I’ve managed to come since 2002.

This recipe uses a crock pot. Here’s what goes into it:

• 1 can cream of chicken soup (to make the gravy thicker, add some more)
• 1/2 cup water
• 1/2 cup chopped onions (optional; I don’t think Knapp’s used onions)
• 1 t. paprika
• 1 t. rosemary
• 1 t. thyme
• 1 t. salt
• 1/4 t. black pepper
• 4 skinless, boneless chicken breasts (you can also add dark meat if you like; I think Knapp’s did)
• Non-stick cooking spray

Spray the crock pot with the non-stick spray and then place the chicken into it. Mix the remaining ingredients in a separate bowl in pour over the chicken. Cover and cook on low for 6-8 hours.

If you also liked the biscuits that went with the dish at Knapp’s, my personal preference is to simply follow the biscuit recipe on the back of your standard box of Bisquick. When they’re done baking, I like to mash them up in the fricassee.

As I mentioned, this is not the official recipe from Knapps but it provides a good enough stand-in for me.

And in case you weren’t aware, you can still get Bill Knapp’s chocolate cakes from Awrey Bakeries in Michigan.