Easy Chicken Stew

7 ingredients
4 steps

Ingredients

  • 2 cans cream of chicken soup
  • 1 soup can water
  • 2 to 3 c. cooked, cubed chicken
  • 1 1/2 c. each frozen peas and diced carrots or use 2 (10 oz.) pkg.
  • 1/2 c. chopped celery
  • 8 oz. can Pillsbury or other brand refrigerated buttermilk or country style biscuits
  • 1 tsp. parsley flakes

Directions

  1. 1
    In a large saucepan, combine first 5 ingredients.
  2. 2
    Heat until hot and bubbly. Separate biscuit dough into 10 biscuits.
  3. 3
    Cut each in half. Drop biscuit halves into hot chicken mixture.
  4. 4
    Sprinkle with parsley. Cook over medium heat, uncovered, for 10 minutes. Cover tightly and simmer 15 minutes longer. Serve immediately. Makes 5 to 6 servings.

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