INGREDIENTS
•
2.5ish lbs of boneless, skinless chicken thighs
•
3 cups of water
•
4 chicken bouillon cubes
•
6ish stalks of celery
•
A few handfuls of baby carrots
•
3 1/2 cups of baking mix (I used Bisquick)
•
3/4 cups of milk
•
About 1/4 cup of flower
•
pepper
•
salt
•
Italian seasoning