Chicken And DumplingsNovember 2, 2008 | Email This Post Print This Post Post a Comment
2 cups cooked chicken
1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted
2 soup cans water
4 teaspoons all-purpose flour
2 teaspoons chicken bouillon granules
1/2 teaspoon black pepper
1 can refrigerated buttermilk biscuits (8 biscuits)
Mix all ingredients, except biscuits in slow cooker.
Cut biscuits into quarters and gently stir into mixture.
Cover and cook on LOW 4 to 6 hours.