cream of chicken and biscuits

cream of chicken and biscuits

Ingredients

  • 1 pound skinless, boneless chicken breast halves
  • water, or as needed to cover
  • 4 (10.75 ounce) cans condensed cream of chicken soup
  • 2 cups milk
  • 1 tablespoon cornstarch
  • 2 teaspoons garlic powder
  • salt and ground black pepper to taste
  • 2 large biscuits, cut into pieces


Directions

  1. Place chicken breasts in a saucepan with enough water to cover; bring to boil and cook chicken until until no longer pink in the center and the juices run clear, about 10 minutes. Remove chicken to a cutting board to cool; cut into chunks.
  2. Stir cream of chicken soup, milk, cornstarch, and garlic powder together in a pot over medium heat; season with salt and pepper. Stir chicken chunks into soup mixture; cook, stirring occasionally, until hot and the soup thickens, about 30 minutes.
  3. Divide biscuit pieces among 6 bowls. Ladle chicken and sauce over biscuits to serve.

08/29/2019
cream of chicken and biscuits, recipe PT15M PT1H 5 455 calories

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