This recipe is so easy!
2 chicken breast
2 to 3 diced potatoes
2 stalks of celery diced
1 large carrot diced
1 small bag of frozen vegetables
2 cans of cream of chicken
1/2 cup milk
2 large dollops of sour cream
1/2 the soup can full of chicken broth
Salt and pepper
Garlic powder and Italian seasoning sprinkled on top of chicken
1 Pillsbury Buttermilk biscuits in can
Put the chicken breast in the crock pot
Sprinkle salt, pepper, garlic powder and Italian seasoning.
Add potatoes, celery, carrots, and bag of frozen vegetables.
Empty the two cans of cream of chicken soup, pour the milk in one can and the broth in the other and stir to get the rest of the soup out of cans and pour in the crock pot.
Cook on low for 6 to 8 hours
Take out chicken and spread and put it back in the crock pot.
Add the 2 dollops of sour cream stir and let it continue to cook while you make the Pillsbury Buttermilk biscuits.
Lay a biscuit in a bowl and Laddle the crock pot chicken mix over the top.
