2 boneless chicken breasts
4 or 5 potatoes
3 or 4 carrots
1/2 (16 oz.) pkg. frozen string beans
1/2 (16 oz.) pkg. frozen peas
8 good-sized mushrooms (optional)
1 can cream of chicken or mushroom soup (Campbell's)
1 can refrigerator biscuits (Pillsbury)
1 env. chicken a la King (Knorr)
pepper, to taste

Cook chicken breasts until tender (save broth for soup). Pull apart or cut into decent size chunks. You don't have to use all the chicken from the oven stuffer, save some for chicken salad.

Peel cut up potatoes and carrots. Steam or parboil both in same pot or steamer until slightly tender. The veggies will continue to cook when in the slow cooker.

Add mixture of chicken, potatoes, peas, carrots and string beans (mushrooms, if available); spread them around, so that everyone gets some chicken, veggies, etc... Add pepper (don't add salt there is enough in the soup).

Add can of cream of chicken or mushroom soup. Spread over top of ingredients. Prepare chicken a la king sauce in a measuring cup to specifications on the package and add to chicken and veggie mixture.

Set slow cooker on HIGH. Cook for about 3 hours total, and check consistency after 2 1/4 to 2 1/2 hours. If it is not thick enough for your liking then remove cover and cook remaining time.

Serve on precooked biscuits or stir them in just before serving.

Serves 5.

Submitted by: Graham Wilson