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Chicken ‘n Dumplings

INGREDIENTS

2 cups diced cooked chicken

2 cans cream of mushroom soup

2 cans reduced sodium chicken broth

4 tsp flour

2 chicken bouillon cubes

freshly ground black pepper

1 can buttermilk biscuits, quartered

1 cup frozen peas, thawed


INSTRUCTIONS 

Mix cooked chicken, cream of mushroom soup, chicken broth and black pepper in a slow cooker.


Stir the quartered biscuits into the chicken mixture.


Cover and cook for 4-6 hours.


Add peas to heat just before serving.


Serves 6.

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