Ingredients

The following ingredients have 4 Servings
  • 4 boneless skinless chicken breasts, cut into 1-inch pieces
  • 3/4 cup sliced celery
  • 1 white onion, diced finely (about 1 cup)
  • 2 cans (14.5 oz each) cream of chicken soup
  • 1/4 teaspoon celery seed
  • 1/4 teaspoon poultry seasoning
  • 1/4 teaspoon black pepper
  • 1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits (8 Count)
  • 1 bag (12 oz) frozen mixed vegetables

Instruction

  • Spray a 4- to 6-quart slow cooker with cooking spray. Add the cubed chicken to the slow cooker and top with the celery and onion.
  • Sprinkle with celery seed, poultry seasoning and pepper. Pour the cream of chicken soup over the vegetables and cook on low for 4 hours, or until chicken is done.
  • Stir in the frozen vegetables and cook for an additional 30 minutes or until vegetables are heated through.
  • While vegetables are cooking, preheat oven to 350°F and bake biscuits for 13-15 minutes.
  • To serve, spoon some chicken filling onto a plate or bowl and top with a biscuit that has been split in half.