Pillsbury Canadian Baking Challenge

INGREDIENTS

2 cans (248 ml each) of Cream of Mushroom Soup

1 can (248 ml) of Cream of Chicken Soup

1   1/4 cups whole milk (skim or 1% can be substituted)

1   1/4 cups water

1   1/2 tbsp margarine or butter

2   1/2 tbsp fresh (or dried) dill weed, minced

1 medium onion, finely chopped

1.5 pounds boneless, skinless chicken breast (about 3 breasts)

1.5 pounds boneless, skinless chicken thighs (about 8 thighs)

1 can (340 g) Pillsbury Country Biscuits.

INSTRUCTIONS

Combine Cream of Mushroom Soup, Cream of Chicken Soup, milk, water, margarine (or butter), dill weed, and onion in a 3.5 quart (QT) slow cooker. Mix ingredients together.

Add chicken breast and thighs and push them into the mixture making sure that the liquid ingredients completely cover the chicken.

Cover and cook on high for 4 hours (if you are cooking your chicken from frozen, cook on high for 5 hours). Stir a couple of times while it is cooking.

After 4 hours, (or 5 hours if chicken was frozen), add the Pillsbury Country Biscuits. Cover the top of the slow cooker with the biscuits. Then, with a spoon, spoon some of the liquid over top of the biscuits so there is a thin layer of liquid over each biscuit.

Put the lid back on the slow cooker and continue to cook on high for 40 minutes. The biscuits will puff up into a dumpling. The biscuits will cook together, to separate them, just take a sharp knife and cut them along their lines thus making perfect dumpling shapes.

Serve and enjoy!