Chicken ‘n Dumplings
INGREDIENTS
2 cups diced cooked chicken
2 cans cream of mushroom soup
2 cans reduced sodium chicken broth
4 tsp flour
2 chicken bouillon cubes
freshly ground black pepper
1 can buttermilk biscuits, quartered
1 cup frozen peas, thawed
INSTRUCTIONS
Mix cooked chicken, cream of mushroom soup, chicken broth and black pepper in a slow cooker.
Stir the quartered biscuits into the chicken mixture.
Cover and cook for 4-6 hours.
Add peas to heat just before serving.
Serves 6.
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