Chicken and biscuits

I had thought about having leftovers tonight, but didn't want to waste them on a Sunday night dinner. So, instead, I browsed on allrecipes for something in the crockpot I could make quickly. I found it! And, of course, I made some modifications.

1 lb boneless skinless chicken breast, cut into bite sized pieces

1 can cream of chicken soup

1 can cream of mushroom soup

1/2 tsp thyme

1/2 tsp savory

1/4 tsp pepper

1 small onion, chopped

2 stalks celery, chopped

1 cup chicken broth

1 cup uncooked rice

Dump all of the above in the crockpot. I cooked it on high for 2.5 hours, but I'm sure it could be done on low all day.

For the biscuits:

ingredients

• 3 cups all-purpose flour
• 1 tablespoon baking powder*
• 1 tablespoon sugar
• 1 teaspoon salt
• 3/4 teaspoon cream of tartar*
• 3/4 cup butter or 1/2 cup butter and 1/4 cup shortening
• 1 cup milk

directions

1. Preheat oven to 450 degrees F. In a large bowl stir together the flour, baking powder, sugar, salt, and cream of tartar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Add milk all at once. Using a fork, stir just until moistened.

2. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing dough for four to six strokes or just until dough holds together. Pat or lightly roll dough until 3/4 inch thick. Cut dough with a floured 2-1/2-inch biscuit cutter, rerolling scraps as necessary.

3. Place biscuits 1 inch apart on an ungreased baking sheet. Bake for 10 to 14 minutes or until golden. Remove biscuits from baking sheet and serve warm.

4. Makes 12 biscuits