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    Slow-Poke Chicken and Biscuits

    Source of Recipe


    16 oz pkg New England Style vegetables (sweet peas, potatoes and carrots)
    1 can condensed cream of celery soup
    1/2 cup water
    1 tsp poultry seasoning
    1/2 tsp onion powder
    1/2 tsp chicken flavored instant bouillon
    1 1/2 lb boneless, skinless, chicken pieces

    1 cup buttermilk pancake mix
    1/4 cup cornmeal
    1 tbsp fresh or freeze-dried chopped chives
    1/3 to 1/2 cup milk

    Place vegetables in slow cooker. In small bowl, combine soup,
    water, poultry seasoning, onion powder, and bouillon; blend well.
    Pour half mixture over vegetables. Top with chicken pieces. Pour
    remaining soup mixture over chicken. Cover; cook on high setting
    for 1 hour. Reduce to low setting; cook 3 1/2 to 4 1/2 hour.
    During last half hour, increase heat to high.

    In small bowl, combine pancake mix, cornmeal, and chives; blend
    well. Stir in enough milk to form a soft, moist dough. Drop by
    tablespoons over chicken mixture around outer edge of cooker.
    Cover; cook 25 to 30 minutes or until mixture is firm. Do not
    remove cover during cooking. 5 serving




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