Ingredients:
- 4 boneless, skinless chicken breasts
- 1 can (10 3/4 oz) condensed cream of chicken soup
- 1 package (10 oz) frozen peas and carrots
- 1 package (7 1/2 oz) refrigerated biscuits
Directions:
1. Cut chicken breasts into bite-size pieces. Place in Crock Pot slow cooker. Pour soup over chicken. Cover; cook on LOW 4 hours or until chicken is tender and no longer pink in center.
2. Stir in frozen vegetables. Cover and cook 30 minutes longer until vegetables are heated through.
3. Bake biscuits according to package directions. Spoon chicken and vegetable mixture over biscuits and serve.
From one of my favorite cookbooks:
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This was SOOOO yummy!!!! Thanks again for bringing it for a picnic!!!!! I'll have to return the favor in the form of injera at a park in Addis in a few months.... ;=) (Who am I kidding??? I'll be BUYING you dinner at a RESTAURANT!!!! :=)
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