Chicken and Dumplings
6 Chicken Breasts
3 T. Butter softened
2 (10.75 oz) cans Con. Cream of
Chicken Soup
1 onion diced
3 carrots thinly sliced or diced
3 celery stalks thinly sliced
Mix butter, soup, onions, carrots and celery. Divide between two freezer bags, add three chicken breasts to each bag.
To Cook: Thaw in refrigerator for at least 12 hours before cooking. Place mixture in crock pot, add 3 cups of water. Cover. Cook on low for 8 hours. Using
2 forks shred up chicken. About 1 hour
before serving add Bisquick dumplings (follow directions on box). Cover.
Cook 50 minutes until cooked through.
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