4 boneless, skinless chicken breast (or 6 skinless chicken thighs)

2 Tablespoons butter

2 cans cream of chicken soup, undiluted

1 onion, finely diced

2 small packages Grands Jr. biscuits (10 biscuits)

Flour

Place the chicken, butter, soup, and onion in a greased slow cooker, and fill with enough water to cover.

Secure lid and cook for 5-6 hours on High. About 30 minutes before serving, roll each torn biscuit piece in flour (to prevent them from sticking together), then drop into the slow cooker. Replace lid and cook remaining 30 minutes.

Margaret Kiefer, Bismarck, ND

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