Rate This Recipe
Rated 0 out of 5
Chicken and Biscuits
1 1/2 to 2 pounds boneless chicken breast halves, cut in large chunks
1/2 cup chopped onion
1 cup chopped celery
1 can (10 3/4 ounces) condensed cream of chicken or cream of chicken and
mushroom soup, undiluted
1 jar (12 ounces) chicken gravy
1/4 teaspoon poultry seasoning
1/2 teaspoon dried leaf thyme
Dash black pepper
2 cups frozen mixed vegetables, thawed
6 frozen biscuits or refrigerator biscuits
Instructions
In a slow cooker, layer the chunks of uncooked chicken breasts with
chopped onion and celery. Combine the soup and gravy with poultry
seasoning, thyme, and pepper; pour over the chicken. Cover and cook on
LOW for 5 to 6 hours. Add the thawed mixed vegetables, turn the slow
cooker to HIGH, and continue cooking for 20 to 30 minutes, until
vegetables are tender.
Meanwhile, bake the biscuits as directed on the package. Split a biscuit
and spoon some of the chicken and vegetables over the bottom biscuit.
Put the top half of the biscuit on the chicken and gravy.
Serves 6.
Recipes Added
Share this recipe with a friend
Login to post a comment of your own
Get answers to any questions that you may have, or simply make your opinions known.