1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted
2 soup cans water
4 teaspoons all-purpose flour
2 teaspoons chicken bouillon granules
1/2 teaspoon black pepper
1 can refrigerated buttermilk biscuits (8 biscuits)
Instructions
Mix all ingredients, except biscuits, in 4 1/2-quart
CROCK-POT® slow cooker.
Cut biscuits into quarters and gently stir into
mixture. Cover; cook on LOW 4 to 6 hours.
Tip
Don't add water to the CROCK-POT® slow cooker,
unless the recipe specifically says to do so.
Foods don't lose as much moisture during slow
cooking as they can during conventional cooking,
so follow the recipe guidelines for best results.
Originally Submitted
8/29/2012
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