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Category |
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Entrees - Maindishes
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Sub
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Quick Meals
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Servings |
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6
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Preptime |
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10 min
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Ingredients |
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2 cups cooked chicken
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1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted
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1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted
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2 soup cans water
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4 teaspoons all-purpose flour
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2 teaspoons chicken bouillon granules
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1/2 teaspoon black pepper
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1 can refrigerated buttermilk biscuits (8 biscuits)
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Instructions |
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Mix all ingredients, except biscuits, in 4 1/2-quart CROCK-POT® slow cooker.
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Cut biscuits into quarters and gently stir into mixture. Cover; cook on LOW 4 to 6 hours.
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Originally Submitted
4/19/2010
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