Ingredients

The following ingredients have 4 Servings
  • 1 can (10 3/4 oz) condensed cream of chicken soup
  • 1 can (10 3/4 oz) condensed cream of celery soup
  • 3 1/2 cups Progresso™ chicken broth (from 32-oz carton)
  • 1 medium onion, finely chopped (1/2 cup)
  • 4 boneless skinless chicken breasts (1 1/4 lb)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 tablespoons butter or margarine, cut into pieces
  • 1 cup frozen peas and carrots, thawed
  • 1 can (16.3 oz) large refrigerated homestyle buttermilk biscuits
  • 1/3 cup chopped fresh Italian (flat-leaf) parsley
  • 1 hard-cooked egg, chopped
  • Additional freshly ground pepper

Instruction

  • Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix both soups, broth and onion. Arrange chicken in slow cooker. Sprinkle with salt and 1/4 teaspoon pepper. Dot with butter.
  • Cover; cook on Low heat setting 6 hours. Uncover; shred chicken, using 2 forks. Stir in peas and carrots. Increase heat setting to High. Cover; cook while preparing dumplings.
  • On work surface, roll biscuits to flatten to 1/4-inch thickness. Cut each biscuit into 4 strips. Place strips in stew, pressing gently with back of spoon to submerge in liquid. Cover; cook on High heat setting 1 hour 30 minutes or until dumplings are thoroughly cooked. Sprinkle with parsley, egg and additional pepper.