CHICKEN AND BISCUITS

 4 boneless skinless chicken breasts

1 can (10 1/4-oz) condensed cream of chicken soup

1 pkg (10-oz) frozen peas and carrots

1 pkg refrigerated biscuits

Cut chicken into bite-size pieces and place in the slow cooker. Pour soup over the chicken. Place lid on cooker and cook on low 4 hours or until chicken is tender and no longer pink in center. Stir in the frozen vegetables. Cover and cook another 30 minutes or until the vegetables are heated through.

Bake biscuits according to package directions.

Split biscuits on serving plate or a bowl and spoon chicken mixture over the biscuit.

Yield: 4 servings

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