Served as main course. Non-vegetarian dish. Speciality: Low Sodium, Low Cholesterol, Low Sat. Fat, Low Calorie, Reduced Carbs diet.

American

2 quarts Water

2 lbs Chicken Breasts or 1 whole Chicken

1 (10 ounce) can Cream of Chicken Soup

1 (10 ounce) can Cream of Mushroom Soup

1 (15 ounce) can low Sodium Chicken Broth

1 lb fresh Mushrooms, sliced

3 cups of Raw peeled and chopped Potatoes

1/3 cup Celery

1 cup Yellow Onions

1/4 cup Garlic, minced

1/2 lb Carrots, cleaned

1 (15 ounce) can Corn

1 (15 ounce) can Peas

2 (6 ounce) cans Biscuits

1/2 teaspoon Salt and Pepper, to taste

Boil chicken breast and reserve 1 cup of the liquid. While chicken is cooling, add both cans of soup and can of chicken broth to the reserved liquid. Add all of potatoes, carrots, celery, garlic, onions, corn, and peas to this mixture. Cook on a low simmer for 20 minutes. Shread or cut chiken into bite size pieces. Add chicken to mixture and stir together. Salt and pepper to taste. Add everything into a greased 13x9 pan. Top with the 2 cans of bisquits and bake at 350 degrees for an additional 30 minutes. Let cool for at least 15 minutes before serving.

Preparation time: 20 minutes

Cooking time: 1 1/4 hours

Serves: 8

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