Wednesday, October 17, 2007

Chicken 'N Dumplings

  • 2 10-3/4 oz. cans cream of chicken soup
  • 2 14-1/2 oz. cans chicken broth
  • 1/2 onion, diced
  • 1 lb. boneless, skinless chicken breasts
  • 2 16.3-oz. tubes refrigerated biscuits, quartered
  • 1 celery stalk, sliced thin
  • 1 carrot, sliced thin
  1. Combine first 3 ingredients in a slow cooker.
  2. Add chicken; cover and cook on high setting for 6 hours.
  3. During the last hour of cooking, remove chicken and shred with 2 forks; return to slow cooker.
  4. Add biscuits to chicken mixture; stir to coat. Cover and cook on high setting for one hour.

Serves 4.

To Freeze: Allow to cool in fridge overnight. Freeze meal sized servings (for the 2 of us, about 4 ladles full) in a ziploc bag.

Found on: http://fullbellies.blogspot.com/

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