Is it easy? Oh yes - all of this was prepped and tossed into the crockpot in less than 15 minutes; peeling & dicing the potatoes was the most time consuming part of the process.
4 - boneless, skinless breasts
1 can low-fat cream of chicken soup
1 can low-fact cream of celery soup
1 bag of frozen peas & carrots
4 medium potatoes, peeled & diced into bite size pieces
2 cups vegetable broth
Salt & pepper to taste
2 cans of biscuits (or make them from scratch, if you prefer)
1 1/2 cups of shredded cheddar cheese (to add after you put it on the plate)
Pour your vegetable broth into the crockpot; place the potatoes in the broth, laying the chicken breasts on top of the potatoes; pour soup & veggies on top, add the cover and cook on low for 6-8 hours. Take the chicken out of the crockpot and cut into bite size pieces or shred - my family likes it shredded so that's what we did.
Bake your biscuits as directed; I put two baked biscuits on each plate, poured the chicken mixture over the biscuits and topped with a handful of cheddar cheese - not necessary but my family loves cheese and we loved it.
Note: When I got home from work the crock pot had turned itself off - thankfully the chicken was cooked but the potatoes were a bit firm. I poured everything into a large pan & heated it to boiling, adding 2 tbsp. of flour to thicken up the sauce.
Here is the link to the original recipe - note how orangy/cheesy it looks and how pale/beige ours turned out. I was a bit nervous but once we started eating it we were sold and forgot all about the color issues.
Yay - another new meal that was quick, easy & super tasty...and we had plenty for leftovers!