This is such an easy weeknight meal that has great flavor. The honey butter biscuits give a subtle sweet taste to compliment the other flavors in the dish. I think you and your family will really enjoy this meal!
2 tablespoon butter
2 chicken breasts, frozen or thawed
2 cups frozen vegetable medley (mine had corn, carrots, peas, green beans and Lima beans in it)
1 can cream of chicken soup
1 cup milk
1/4 tsp curry
1/2 cup shredded parmesan (I used Locatelli)
S&P to taste (I used about 1/4 tsp salt and 1/8 tsp pepper)
1 can Grands Honey Butter biscuits
Place chicken in crock pot and cover with equal parts chicken stock and water (I used about 3 cups of each). Cook on low heat for 7-8 hours or high heat for 4-5 hours. Remove chicken and tear apart with two forks.
Preheat oven to 425 degrees.
Melt butter in skillet over medium-high heat. Add in shredded chicken and all remaining ingredients except biscuits. Heat through about 5 minutes.
Spray baking dish with cooking spray and add mixture to dish. Top with biscuits.
Bake 8 to 10 minutes or until biscuits are brown and chicken mixture is bubbly.