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Ingredientes
- 2 cups water
- 2 chicken bouillon cubes
- 1 each 10 ounce can cream of chicken soup
- 1 each 10 ounce can of cream of celery soup
- 2 pounds boneless skinless chicken breast cut into 1 inch cubes
- 1/2 cup white onion diced
- 1 cup carrots sliced
- 4 medium sized baking potatoes peeled and cubed
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1/4 cup dry white wine (optional)
- 1 cup frozen peas
- 2 cups biscuit mix
- 1 cup milk
View Full Recipe at My Catholic Kitchen
