Asian chicken and rice by Colette

1 can mushroom soup
3/4 cup water
3/4 cup rice (not instant)
2 T honey
2 T apple cider vinegar
2 T soy sauce
chicken (uncooked) 

1. In a mixing bowl, mix together the following: 1 can golden mushroom soup, 3/4 cup water, 3/4 cup rice (not instant), 2 T honey, 2 T apple cider vinegar,and 2 T soy sauce.
2. Pour the sauce/rice mixture into a freezer bag.
3. Add in your chicken.

To serve, defrost, and bake at 400 for 45 minutes.

Easiest Chicken and Biscuits by Sarah

2 cups cooked chicken, cubed
1 can cream of mushroom soup
1 can cream of chicken soup
2 soup cans of water
2 teaspoons checken bouillon granules
salt/pepper to taste
1 container (8-pack) refrigerated buttermilk biscuits

Combine chicken, soups, water, bouillon and seasoning in crockpot.  Cut biscuits into quarters and gently stir into mixture.  Cover and cook on low for 4-6 hours, stirring every hour.