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Ingredients
- 2 cups cooked chicken, cubed
- 1 can (10 3/4 ounces) condensed cream of mushroom soup
- 1 can (10 3/4 ounces) condensed cream of chicken soup
- 1 1/2 to cups water
- 2 teaspoons chicken bouillon granules
- 1/2 teaspoons black pepper
- 1 container(8 pack) refrigerator buttermilk biscuits
Preparation
Step 1
Combine chicken,soups, water, bouillon, and pepper into slow cooker. Cut biscuits in quarters;gently stir into mixture. Cover; cook on low for 4 to 6 hours, stirring occasionally or until done.