Chicken And Biscuits
4 boneless, skinless chicken breasts, cut into bite-size pieces
1 can (10 3/4 ounces) condensed cream of chicken soup
1 package (10 ounces) frozen peas and carrots
1 package (7 1/2 ounces) refrigerated biscuits
Place chicken in Crock-Pot. Pour soup over chicken. Cover; cook on low 4
hours, or until chicken is tender and no longer pink in center. Stir in
frozen vegetables. Cover; cook on low 30 minutes, or until vegetables are
heated through. Meanwhile, bake biscuits according to package directions.
Spoon chicken and vegetable mixture over biscuits to serve.
Makes 4 servings.
"I Rather Walk In Darkness With God, Than To Walk Alone In The Light"
-Sugar
---
This email has been checked for viruses by Avast antivirus software.
https://www.avast.com/antivirus
