1 LB Boneless Chicken Tenders
1/2 Bag Carrots
1 Large Onion
6 Stalks of Celery
6 Medium Sized Potatoes
1 TSP oil
2 Cans Cream of Chicken Soup
1 Can Biscuits or Mix up 2 cups of Bisquik Mix
Spoon for Stirring & Serving
Cut up Chicken, Carrots, Onions, Celery.
Place Dutch oven on coals, add oil then Chicken. Cook until slightly browned. Add Onion, Celery, Carrots and Potatoes and cup of water. Cover and simmer 15 minutes. Add 2 cans of Cream of Chicken Soup and water to the consistancy of gravy. Cover and simmer an additional 15 minutes or until vegetables are tender. Add bisquits to top of mixture, cook covered 20 - 25 minutes. Bisquik dropped by spoonfuls can be used in place of bisquits.
CommentGood stick to your ribs dinner and fairly simple do make.
Recipe ContributorRobert Winters
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