Thursday: Chicken ‘N Biscuits

Adapted from crockpot365.blogspot.com

Chef’s Notes: I have to admit this is the first recipe I’ve put on here that includes a cream of chicken soup. Of course, I didn’t buy the soup, I made it. Feel free to buy a can, and try to forget the guilt; because really it’s very easy to make at home. Promise it only takes 5 minutes. The original recipe that I changed called her recipe Chicken and Dumplings. I believe she was horribly mistaken. So I changed the name and some of the recipe.

Plan of Attack:

1. Prepare homemade cream of chicken

2. Cook soup

3. Add drop biscuits, cook final hour

Ingredients for 3:

Soup-

1 C shredded chicken, cubed chicken or frozen chicken or any kind to be shredded when cooked

1 yellow onion, chopped

1 package button mushrooms, stems removed and sliced

1 package frozen mixed vegetables

1 ½ tsp salt

1/3 C chicken broth

Pepper to taste

Cream of Chicken Soup-

4 T unsalted butter

6 T flour

1 C milk

1 C chicken broth

½ tsp salt

¼ tsp pepper

1 tsp poultry seasoning

Biscuits-

1 ½ C bisquick

2/3 C milk

Instructions:

1. Melt butter in a skillet heated to medium. Once melted, add flour one tablespoon at a time whisking with each addition. Whisk in salt, pepper and poultry seasoning.
2. Add chicken broth then milk, and whisk until smooth and mixture has thickened, about 3-4 minutes.
3. Stir together chicken, cream of chicken soup, onion, mixed veggies, mushrooms, chicken broth and salt in the slow cooker. Cover and cook 6-8 hours on low.
4. An hour before serving, mix together bisquick and milk in a small bowl. Spoon biscuits on top of soup. Cover again and cook for a final hour on HIGH.
5. Enjoy!