Ingredients
2 cup chicken, cooked and chopped |
1 can (10 3/4 oz) cream of mushroom soup, undiluted |
1 can (10 3/4 oz) cream of chicken soup, undiluted |
2 can (10 3/4 oz each) water |
4 tsp all-purpose flour |
2 tsp chicken bouillon |
1⁄2 tsp black pepper |
1 package (8 count) refrigerated buttermilk biscuit dough |
Directions
- Mix cooked chicken, cream of mushroom soup, cream of chicken soup, water, flour, bouillon, and black pepper in a slow cooker. Cut biscuits into quarters and gently stir into the mixture.
- Cover and cook on Low for 4 to 6 hours.
Source : allrecipes.com