April chicken and biscuits

April chicken and biscuits

4-6 chicken breasts

3 cups cooked rice

2 cups sliced celery

2 cups sliced carrots, cut on bias

1 cup chopped onion (1 medium)

1 can condensed celery soup

1 can condensed cream of chicken soup

2 cups chicken broth

1-2 teaspoons dill

salt to taste

1 can refrigerated biscuits

Directions

1.     Heat 2 tablespoons olive oil in skillet over medium heat.  Cut chicken into 1 in cubes, brown in skillet.  Transfer to slow cooker.  Combine rice, celery, carrots, onion, both cans of condensed soup, 2 cups chicken broth and dill in slow cooker with chicken.  Stir to mix evenly.

2.     Top chicken mixture with refrigerated biscuits.  Cook on high for 2-3 hours.

Note:  This recipe can be made with frozen chicken and uncooked rice. 

·      To make with frozen chicken cook on low for 6-8 hours.   Add refrigerated biscuits 2 hours before serving.

·      To make with uncooked rice use a total of 4 cups chicken broth and 1 cup uncooked rice