Crock Pot Chicken and Dumplings

1 lb. boneless skinless chicken breast

1 can cream of chicken soup

1 can cream of celery soup

1 envelope dry vegetable soup

1 cup skim milk

1/2 cup frozen peas

1/2 cup chopped carrots

2 cans buttermilk biscuits

Place chicken breasts in crock pot. Add soups carrots and milk. Cook on low 5-6 hours. Shred chicken and add biscuits. Turn crock pot to high heat and let go for approximately 45 minutes.

You could definitely substitute frozen mixed vegetables if you don't have fresh. Also, you could use 2 cans cream of chicken or use cream of potato instead of the cream of celery. There are many versions of this recipe. You can change it to your liking.

Enjoy! :)

Cheesy Chicken Cups

These are really good and I'm guessing they are pretty kiddo friendly, too! :)

CHEESY CHICKEN CUPS

Servings | 10 (2 pts. each)
1 cup diced chicken breast ( I shredded mine)
1 7.5oz Pillsbury buttermilk biscuits
1 can of healthy request cream of chicken soup
1/2 tsp. black pepper
1/8 tsp. garlic powder
1/2 cup 2% cheddar cheese
non fat cooking spray
Instructions

Preheat oven 400.

Spray muffin tins with cooking spray. Press each biscuit into the bottom and up sides of muffin cups. Combine other ingredients except cheese, spoon mixture into biscuits sprinkle cheese on the top of each one. Bake for 12-15 minutes.

Zesty Corn Chowder

Here's another favorite in our house! Sean asks for it regularly. Easy and yummy, what more can you ask for?! :)

Zesty Corn Chowder

1 1/2 cups skim milk

1 can cream of potato soup

1 can ff cream of chicken soup

1 cup chicken broth

2 cups shredded cooked chicken

1 1/2 cups frozen corn

1 (4 oz.) can green chilies or 1 (7 oz.) can salsa verde

1 1/2 cups 2 % shredded cheddar cheese

In a 3 qt. saucepan, combine milk, soups and broth; blend well. Add all remaining ingredients except cheese. Heat through, stirring occasionally. Remove from heat. Stir in cheese until melted.