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Chicken with Veggies ‘n’ Gravy

"I couldn't bear the thought of going to the supermarket one day and was determined to come up with something for dinner," writes Susan Dalrymple of Marathon, Florida. "I created this comforting chicken mix, and my husband loved it!"
  • Total Time
    Prep: 10 min. Cook: 4 hours
  • Makes
    2 servings

Ingredients

  • 3 medium carrots, chopped
  • 2 celery ribs, chopped
  • 1 medium onion, chopped
  • 2 boneless skinless chicken breast halves (5 ounces each)
  • 1/8 teaspoon pepper
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 2/3 cup water
  • 1/4 cup white wine or chicken broth
  • 2 individually frozen biscuits

Directions

  • Place the carrots, celery and onion in a 1-1/2-qt. slow cooker; top with chicken. Sprinkle with pepper.
  • In a small bowl, combine the soup, water and wine; pour over chicken. Cover and cook on low for 4-5 hours or until meat and vegetables are tender.
  • If desired, thicken cooking juices. Meanwhile, bake biscuits according to package directions. Serve with chicken and gravy.
Nutrition Facts
1 serving: 601 calories, 23g fat (6g saturated fat), 91mg cholesterol, 1904mg sodium, 55g carbohydrate (15g sugars, 7g fiber), 38g protein.

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