OK, so I give you this recipe with a warning: it wasn’t great, but hey, use it/modify it as needed and to be honest, my taste buds were a little off on Sunday when dinnertime came. Also, it is more of a (another warnign: very salty) stew and you will need to make biscuits (I used Pillsbury Grands flaky ones) to top it or scoop it. Here it goes:
You need:
3 cans Campbell’s Cream of Chicken soup
1 bag mixed frozen veggies
I container mushrooms
1 cup chopped celery
about 4 breasts of boneless skinless chicken, cubed
6 cubes chicken bouillon
1 tablespoon garlic salt
1 tablespoon black pepper
about 6 medium red potatoes, cut in large cubes
Directions:
Combine all ingredients in crock pot EXCEPT bag of mixed frozen veggies
HINT: These are amazing mess-savers and would be definite musts for this kind of recipe:
Cook on high for 6 hours.
THEN add the frozen veggies.
Cook on medium for 1 hour.
Serve with biscuits.
Seriously, leave me a comment and let me know what you thought. I think it is worth a try!
