3 Skinless Chicken Breasts
2 Bags Frozen Vegetables
1 Large Can Cream of Chicken Soup
2 Cups Bisquick/pancake mix
3/4 Cup Water
Cut chicken up into small cubes. Brown in oil in bottom of dutch oven (pre cooked chicken speeds up this step) add soup and vegetables. Cover and wait for the mixture to start bubbling. Mix bisquick and water to form batter, spoon ontop of the bubbling ingredients. cover and cook until tops are light brown 15-20 min.
CommentServed 7 adults so add soup/veggies to stretch even farther. Complete cooking time approximately 1 hour.
Recipe ContributorFerdinand Tretter
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