Bishop’s Orchards
4 chicken breasts,diced
Salt, to taste
Pepper, to taste
2 cups broccoli florets
2 cups baby carrots, diced
21.5 ounces condensed cream of chicken soup
1 can refrigerated biscuits
Chicken season
1 1/2 teaspoons sea salt 1 teaspoon dried basil
1 teaspoon crushed dried rosemary
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 teaspoon ground dried thyme
1/4 teaspoon dried parsley 1/8
1/8 teaspoon cayenne pepper
Mix all of the chicken season ingredients in the pot.  Add chicken and stir.
Place remaining ingredients in pot and stir.
Put biscuits on top and slow cook for six hours.

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