You may also like
Categories:
chicken breasts chicken broth salt condensed cream condensed cream milk onion powder garlic potatoes carrots buttermilk
Viewed: 66 - Published at: 8 years agoIngredients
- 2 boneless skinless chicken breasts, frozen
- 3/4 cup low sodium chicken broth
- salt & pepper
- 1 (10 3/4 ounce) can condensed cream of chicken soup
- 1 (10 3/4 ounce) can condensed cream of potato soup
- 1/2 cup 2% low-fat milk
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 (15 ounce) can diced potatoes, drained
- 1 (10 ounce) package frozen peas and carrots (optional)
- 1 (12 ounce) package refrigerated buttermilk biscuits
Method
- Pour the broth into a crock pot. Add the chicken then sprinkle with salt & pepper. Cover with lid & cook on low for 6 hours.
- Shred chicken then place back into pot along with the rest of the ingredients (except the biscuits). Stir until well blended.
- Cover & continue to cook for 40 minutes on low. Meanwhile, bake the biscuits according to package directions.
- Cut the biscuits in half then place 4 halves on each plate. Pour the chicken mixture over the biscuits & serve immediately.
