Recipe:
Quarter 1 package of BSCB and place them in the pot with 2 tbsp butter, 2 cans of cream of chicken, salt, pepper, garlic and onion powder.
Add about half a can of water (or half and half, or a mix of the two), just enough to cover the chicken.
Cook on high for 5 hours, or on low for 7-8 hours.
For the last hour of cooking time, add in torn pieces of biscuit dough (2 rolls worth).
For a healthier option, you can use fat free soup and low fat biscuit dough. Serve this with egg noodles.
My adaptations:
I used only water, but I did use full fat soup and biscuits (I try to watch sodium more so than fat). BTW, it’s unclear what exactly a “package” of chicken is in this recipe…but with two whole cans of soup I assumed it was a bag, not a tray.
Level of Ease:
1–the soup had pull-tabs and I didn’t bother quartering the chicken. (I keep telling you not to underestimate my laziness).
Level of Tastiness:
3/4 (we had a divergence of opinions)
Kitchen Notes:
So, I forgot about putting in the biscuit dough until it was almost done. Oops. So I just baked them in the oven the regular way and served the chicken over them. Honestly, I can’t imagine putting something that already has two cans of dough in it over egg noodles–carb city. If I were to do this again, I would go big with the biscuits: big as in high quality. At least the kind that come in the bag frozen as opposed to canned. I would also add some veggies to this, maybe peas and carrots (not corn–ugh, stop the madness), to make it more like a pot pie. P liked it more than I did, and T only ate a little, but not because he didn’t like it. He was really busy putting the dinosaurs in a line that day.
Credit: beckysrecipeoftheweek.blogspot.com
Cushion Cut 