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. "In darkness there is no choice. It is light that enables us to see the differences between things; and it is Christ who gives us light." -Sugar Lopez --- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
