Adapted from Crock Pot Magazine using Deceptively Delicious ideas.
4-6 servings
2 c chicken
1 can cream of mushroom
1 can cream of chicken
2 cans water
4 t flour
2 t chicken bullion
1/2 t pepper
1 c pureed carrots
1/2 c pureed celery
1 can chopped mushrooms
4-8 refrigerated buttermilk biscuits
Mix all ingredients together in slow cooker (4 1/2 quart) except biscuits.
Cut biscuits into 8ths and gently top the mixture.
Cover and cook on low for 4-6 hours.
There is lots of room for adaptation to this recipe. We added the carrots, celery, and mushrooms to increase the veggie count. More or less chicken makes it a heartier meal or a better budget meal. You can also make your own dumplings or biscuits for the top.
No comments:
Post a Comment