A cross between chicken dumplings and chicken pot pie. I have to say, it turned out rather well.
3 chicken breast halves
1 can of cream of mushroom soup
1 can of cream of chicken soup
0.25 cup sour cream
10 oz bag of frozen mixed veggies
Clean the chicken breasts and sprinkle with paprika, black pepper and salt. Bake covered with aluminum foil at 400F for 60 minutes, or until done.
Shred the chicken and mix with the cream soups and the sour cream. Add the juices that collected under the chicken during baking. Add water if necessary. The resulting mix should be somewhat soupy.
Pour the frozen veggies into a baking shape, distribute the chicken mixture on top.
Move to a 400F oven and bake until bubbly.
Remove from oven and press the biscuit dough into the liquid. Replace into oven and bake until biscuits are done. Serve. For a healthier version, prepare part whole wheat biscuits and reduce sodium.
Splenda is safe. Guess who funded the study.
7 hours ago