Finally trying a new recipe! Figured since it's Brad's birthday I'd do a real home-style meal for him. (No corned beef and cabbage here tonight.)
INGREDIENTS:
* 4 skinless, boneless chicken breast halves (I am using 8 tenderloins)
* 2 tablespoons butter
* 2 (10.75 ounce) cans condensed cream of chicken soup
* 1 onion, finely diced
* 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
DIRECTIONS:
1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
2. Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
Buon Appetito!
* Edited: After trying this recipe, I have the following comments. When it says fill with enough water to cover, I found that very vague and ended up adding too much. I would suggest starting by adding one can of water for each can of soup added. You want it to be a creamy consistency, not watery. Also, 30 minutes was not even near long enough to cook the biscuits. They needed well over an hour on High.
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