Ingredients
- 2 Chicken Breasts
2 Cans of 'Campbell's Cream of Chicken (98% Fat Free)
¼ tsp Black Pepper
2 Stalks of Celery
¾ Cup of Frozen Peas
½ Cup of Frozen Carrots
½ Cup of Frozen Corn
½ Cup of Chopped Onion
2 Cups of Bisquick
½ Cup of Milk
1 Egg
Put defrosted/Fresh Chicken Breasts into the crock-pot.
Using a bowl, pour both cans of 'Campbells Cream of Chicken (Low in Fat) in, along with ¼ tsp of black pepper. Mix well and pour over Chicken Breasts. Drop chopped celery over top of the soup mixture. Put lid on, and turn crock pot on low for 5 hours, 45 minutes.
When time it up, use fork and knife to break up the chicken breasts inside the crock pot. (It will fall apart easily) Pour in peas, carrots, corn and onions. (from frozen state) Stir into soup mixture. Turn the crockpot on high for 15 minutes.
Preheat oven to 400 F. Prepare bisquick mixture. (Two cups of bisquick, ½ cup of milk and 1 egg. Mix very well.)
Remove 'crock' from the base carefully. (VERY HOT) Pour bisquick mixture over soup/chicken mixture in the crock evenly. Put it oven carefully for 25-30 minutes.
ENJOY!
Description
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