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Categories:Viewed: 45 - Published at: 5 years ago
Ingredients
- 4 cups chicken broth or 4 cups water
- 2 (10 3/4 ounce) cans cream of chicken soup
- 2 teaspoons chicken bouillon granules (omit if using broth)
- 1 teaspoon seasoned pepper
- 3 cups chopped cooked chicken
- 1 (7 1/2 ounce) can refrigerated buttermilk biscuits
Method
- Bring the first 4 ingredients to a boil in a Dutch oven over medium-high heat, stirring often.
- Separate biscuits in half, forming 2 rounds; cut each round in half. Add chopped chicken to the boiling mixture and return to a boil. Then drop biscuit pieces, 1 at a time, into boiling mixture; stir gently. Cover, reduce heat to low, and simmer. stirring occasionally 15-20 minutes.
- NOTE: To lighten this dish: Use reduced-sodium, reduced-fat cream of chicken soup; reduced-fat biscuits; and chopped cooked chicken breast halves.
