|2 cup chicken, cooked and chopped|
|1 can (10 3/4 oz) cream of mushroom soup, undiluted|
|1 can (10 3/4 oz) cream of chicken soup, undiluted|
|2 can (10 3/4 oz each) water|
|4 tsp all-purpose flour|
|2 tsp chicken bouillon|
|1⁄2 tsp black pepper|
|1 package (8 count) refrigerated buttermilk biscuit dough|
- Mix cooked chicken, cream of mushroom soup, cream of chicken soup, water, flour, bouillon, and black pepper in a slow cooker. Cut biscuits into quarters and gently stir into the mixture.
- Cover and cook on Low for 4 to 6 hours.
Source : allrecipes.com