Ingredients
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2 cups chopped cooked chicken
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1 (10 3/4 ounce) can cream of mushroom soup, undiluted
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1 (10 3/4 ounce) can cream of chicken soup, undiluted
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2 (10 3/4 ounce) soup cans water
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4 teaspoons all-purpose flour
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1/2 teaspoon black pepper
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1 (8 count) package refrigerated buttermilk biscuits
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2 teaspoons chicken bouillon granules
Instructions
- Mix all ingredients except biscuits in the Crockpot.
- Cut biscuits into quarters and gently stir into mixture.
- Cover; cook on low for 4 to 6 hours.