Dice up 1/2 onion (or more depending on taste) and mince garlic 2 garlic cloves; add to crock-pot along with cream of chicken and mushroom soup, 2 soup cans of water, frozen mixed vegetables, mix together. Add chicken breasts.
Cook on high for about 6-8 hours, 2 hours before serving, cut biscuits in strips or into quarters, set on top of soup mixture or mix everything together.
**If you want more of a doughy noodle stir biscuits into the mixture.
10, 1 cup servings
Here’s the nutritional information too:
Servings Per Recipe: 10
Amount Per Serving
Total Fat: 3.8 g
Cholesterol: 20.6 mg
Sodium: 895.7 mg
Total Carbs: 22.5 g
Dietary Fiber: 2.1 g
Protein: 8.7 g
The only changes I made to it were to add more veggies, and a tbs of cornstarch because I don’t like soupy sauces. I also used nonfat Pillsbury roll dough. I do have to say, that I actually found the leftovers better than the original meal!