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Chicken and Dumplings
4-6 chicken breasts, browned and shredded
2 cans cream of chicken soup
1 C. evaporated milk
1 C. of water
1 can of the following, drained:
or any other of your favorite vegetables
1 pkg. of butter flavored refrigerated biscuits, cut into fourths
1 tsp. of poultry seasoning
Whisk together the soup, milk, water and poultry seasoning until all of the lumps are gone. Pour into a greased slow cooker and stir in all of the drained veggies. Add the browned chicken and stir again. Cover and cook on high for 2 1/2 hrs. Add the quartered biscuits and cover and cook for an additional 40-45 min. Nice if served with steamed rice.
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