Ingredients:
1 sm. package of baby carrots
3/4 Lb of baby red potatos
1 pkg flavor sealed chicken
1 Can Low sodium Cream of chicken or Cream of Celery soup
1 Tube refridgerator bisquits
Directions:
Cut the baby carrots into small pieces
Cut the red potatos into small pieces, but leave the skins because kids think it looks cool.
Mix vegatables in micro-safe dish, add 3TBS water and cook on high for 2 minutes.
Pop open the canned bisquits and quarter each bisquit into four bite size pieces.
Mix your choice of Cream soup with 1/2 a can 2% milk. Take the package of chicken and cut the meat into small pieces.
Mix soup and meat together, then add the vegatables and mix well, but gently. Place the quartered pieces of bisquets evenly over the meat/vegatable mix.
Back at 425' for 35-40 minutes or until the bisquits are golden brown. This is a great kid sized dinner.
1 sm. package of baby carrots
3/4 Lb of baby red potatos
1 pkg flavor sealed chicken
1 Can Low sodium Cream of chicken or Cream of Celery soup
1 Tube refridgerator bisquits
Directions:
Cut the baby carrots into small pieces
Cut the red potatos into small pieces, but leave the skins because kids think it looks cool.
Mix vegatables in micro-safe dish, add 3TBS water and cook on high for 2 minutes.
Pop open the canned bisquits and quarter each bisquit into four bite size pieces.
Mix your choice of Cream soup with 1/2 a can 2% milk. Take the package of chicken and cut the meat into small pieces.
Mix soup and meat together, then add the vegatables and mix well, but gently. Place the quartered pieces of bisquets evenly over the meat/vegatable mix.
Back at 425' for 35-40 minutes or until the bisquits are golden brown. This is a great kid sized dinner.
Quote:
Might make a few of these up this weekend !
