Rocky Mountain Recipes 11-1-10 | TheFencePost.com
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Rocky Mountain Recipes 11-1-10

Traditional Jewish chicken soup with matzah balls. Often served for Passover.
Howard Sandler |
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4 Chicken breasts, boneless, skinless, cut into chunks

2 cans Cream of Chicken Soup

2 c. Water

1/4 c. Onion, finely diced, optional

1 cube Chicken Bouillon

2 (10 oz) pkgs. Refrigerated Biscuits

Combine all ingredients except biscuits in slow cooker. Cover and cook on low for 5 to 6 hours. 30 minutes before serving, tear biscuit dough into 1-inch pieces. Add to slow cooker, stirring gently. Cover and cook on high for an additional 30 minutes or until biscuits are fluffed up and cooked through.

Marcey Dyer • Pierce, Colo.

4 Chicken breasts, boneless, skinless, cut into chunks

2 cans Cream of Chicken Soup

2 c. Water

1/4 c. Onion, finely diced, optional

1 cube Chicken Bouillon

2 (10 oz) pkgs. Refrigerated Biscuits

Combine all ingredients except biscuits in slow cooker. Cover and cook on low for 5 to 6 hours. 30 minutes before serving, tear biscuit dough into 1-inch pieces. Add to slow cooker, stirring gently. Cover and cook on high for an additional 30 minutes or until biscuits are fluffed up and cooked through.

Marcey Dyer • Pierce, Colo.

4 Chicken breasts, boneless, skinless, cut into chunks

2 cans Cream of Chicken Soup

2 c. Water

1/4 c. Onion, finely diced, optional

1 cube Chicken Bouillon

2 (10 oz) pkgs. Refrigerated Biscuits

Combine all ingredients except biscuits in slow cooker. Cover and cook on low for 5 to 6 hours. 30 minutes before serving, tear biscuit dough into 1-inch pieces. Add to slow cooker, stirring gently. Cover and cook on high for an additional 30 minutes or until biscuits are fluffed up and cooked through.

Marcey Dyer • Pierce, Colo.

4 Chicken breasts, boneless, skinless, cut into chunks

2 cans Cream of Chicken Soup

2 c. Water

1/4 c. Onion, finely diced, optional

1 cube Chicken Bouillon

2 (10 oz) pkgs. Refrigerated Biscuits

Combine all ingredients except biscuits in slow cooker. Cover and cook on low for 5 to 6 hours. 30 minutes before serving, tear biscuit dough into 1-inch pieces. Add to slow cooker, stirring gently. Cover and cook on high for an additional 30 minutes or until biscuits are fluffed up and cooked through.

Marcey Dyer • Pierce, Colo.

4 Chicken breasts, boneless, skinless, cut into chunks

2 cans Cream of Chicken Soup

2 c. Water

1/4 c. Onion, finely diced, optional

1 cube Chicken Bouillon

2 (10 oz) pkgs. Refrigerated Biscuits

Combine all ingredients except biscuits in slow cooker. Cover and cook on low for 5 to 6 hours. 30 minutes before serving, tear biscuit dough into 1-inch pieces. Add to slow cooker, stirring gently. Cover and cook on high for an additional 30 minutes or until biscuits are fluffed up and cooked through.

Marcey Dyer • Pierce, Colo.

4 Chicken breasts, boneless, skinless, cut into chunks

2 cans Cream of Chicken Soup

2 c. Water

1/4 c. Onion, finely diced, optional

1 cube Chicken Bouillon

2 (10 oz) pkgs. Refrigerated Biscuits

Combine all ingredients except biscuits in slow cooker. Cover and cook on low for 5 to 6 hours. 30 minutes before serving, tear biscuit dough into 1-inch pieces. Add to slow cooker, stirring gently. Cover and cook on high for an additional 30 minutes or until biscuits are fluffed up and cooked through.

Marcey Dyer • Pierce, Colo.


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