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Ingredients
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4 skinless, boneless chicken breast halves
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2 (10.5 ounce) cans condensed cream of mushroom soup
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1 onion, minced
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2 tablespoons butter
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2 tablespoons rosemary
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ground black pepper to taste
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1 cup vegetable broth, or as needed
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2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Directions
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Combine chicken, condensed soup, onion, butter, rosemary, and pepper in a slow cooker. Add enough vegetable broth to cover the ingredients completely. Cover and cook on High for 4 1/2 to 5 1/2 hours.
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Arrange torn biscuit dough on top of chicken mixture; continue cooking until dough is cooked through, about 30 minutes.
Recipe Tip
Chicken broth can be substituted for the vegetable broth.
Nutrition Facts (per serving)
405 | Calories |
13g | Fat |
45g | Carbs |
27g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 405 | |
% Daily Value * | |
Total Fat 13g | 16% |
Saturated Fat 5g | 23% |
Cholesterol 65mg | 22% |
Sodium 1319mg | 57% |
Total Carbohydrate 45g | 16% |
Dietary Fiber 2g | 8% |
Total Sugars 8g | |
Protein 27g | 54% |
Vitamin C 1mg | 2% |
Calcium 149mg | 11% |
Iron 3mg | 16% |
Potassium 354mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.