Recipe Details
Ingredients
-
6boneless chicken thighs
-
5cupswater, or as needed to cover
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2(10.5 ounce) cans condensed cream of celery soup
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salt and pepper to taste
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1(12 ounce) packagerefrigerated biscuit dough
Cooking Directions
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In a large pot over high heat, combine chicken with enough water to cover; bring to a boil. Boil until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
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Drain some water, reserving 3 cups in the pot. Remove chicken, allow it to cool slightly, then pull it apart into bite-sized pieces and return to the pot.
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Add condensed soup, season with salt and pepper, and set the heat to medium. Pull biscuit dough into pieces, and add it to the pot. Simmer until dough is cooked through, 7 to 8 minutes.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories376 | |
| % Daily Value * | |
| Total Fat 18g |
23% |
| Saturated Fat 5g |
24% |
| Cholesterol 68mg |
23% |
| Sodium 1377mg |
60% |
| Total Carbohydrate 31g |
11% |
| Dietary Fiber 1g |
4% |
| Total Sugars 6g |
|
| Protein 21g |
42% |
| Vitamin C 0mg |
0% |
| Calcium 68mg |
5% |
| Iron 3mg |
16% |
| Potassium 306mg |
7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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