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Tuesday, March 3, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by:
  • 1 bag boneless, skinless chicken breasts
  • 3 cans biscuits
  • 2 sticks butter
  • 1â�„2 TBS salt
  • 1â�„2 tsp. chicken seasoning
  • pepper, to taste
Put chicken breasts into a pot over a fire or a slow cooker and add enough water to cover by two inches. Add butter. Slow cook for about six hours. Once chicken is cooked, shred breasts with fork (meat should fall apart easily). Stir in seasonings. Break biscuit dough into pieces and drop into soup. Let cook for 30 minutes.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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