2 tablespoons of butter
1 can of cream of chicken soup
1 can of cream of celery soup
4 cups of chicken broth
1 onion, finely diced
1 cup carrots, sliced
1 teaspoon chicken boullion seasoning or 1 cube
pepper to taste
(10 oz) package of refrigerated biscuit dough, tear biscuits into quarters
Combine all ingredients in a large pot except biscuits. Boil over medium heat for about 20 minutes or until chicken is cooked.
Removed chicken and cut into chunks, return to pot.
Stir biscuits in and simmer for about an hour or until dough is cooked.
Crock pot directions:
Combine all ingredients in the crockpot except biscuits. Cover and cook on LOW for 7 to 8 hours.
Use a fork to shred chicken. Add torn up biscuits and cook an additional hour and a half to 2 hours.
Recipe from crockpotgirls.com
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