INGREDIENTS
4
chicken breasts
1
onion
1 1/2 cups
carrots
1 1/2 cups
celery
1/4 cup
flat leaf parsley
1 tsp
paprika
1 tsp
oregano
1 tsp
salt
1 tsp
pepper
8 ozs
chicken cooking stock
21 ozs
cream of chicken soup
1 1/2 cups
peas
1 1/2 cups
corn
16 3/10 ozs
biscuits 8 count