10Ingredients
290Calories
5Hours

Ingredients

  • 1 onion (large, diced)
  • 1 can cream of celery soup
  • 1 can cream of chicken soup
  • 1 tablespoon fresh parsley
  • 1 teaspoon poultry seasoning
  • black pepper (to taste)
  • 4 skinless boneless chicken breasts
  • 2 cups low sodium chicken broth
  • 2 cups frozen vegetables (or peas and carrots, defrosted)
  • 1 can refrigerated biscuits (8 pieces)
Read Directions

NutritionView more

290Calories
Sodium41%DV990mg
Fat17%DV11g
Protein61%DV31g
Carbs6%DV19g
Fiber12%DV3g

PER SERVING *

Calories290Calories from Fat100
% DAILY VALUE*
Total Fat11g17%
Saturated Fat3.5g18%
Trans Fat
Cholesterol85mg28%
Sodium990mg41%
Potassium780mg22%
Protein31g61%
Calories from Fat100
% DAILY VALUE*
Total Carbohydrate19g6%
Dietary Fiber3g12%
Sugars2g4%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(5)

Yummly User
Andrea H. 23 Jan
Excellent recipe and the tips provided were very helpful as well.
Sharon L. 12 Nov 2017
I️ made this today and it turned out great! I️ didn’t used low sodium broth, made my own. I️ followed the rest of the recipe, cooked for five hours in the crock. Not sure it needed the full five hours for chicken tenderness, but it tasted great all the same.
John V. 6 Sep 2017
fabulous recipe not much left for tomorrow.
Tracey R. 26 Jun 2017
It was great. I did what I was to put in it. My first time making it
Haillee N. 2 Feb 2017
I love this meal! Our crock pot broke, so I actually turned this recipe into an oven dish. Preheat the oven to 375 and cook the chicken (with the broth and the cream mixes) for about 45 min and then shred the chicken and follow the directions of adding the vegetables. I also use the biscuits as a layer on top to make it kind of like a pot pie rather than dumplings. The fam loves it!!