4 C water
3 C chopped cooked chicken
2 (10 3/4 oz) cans cream of chicken soup
2 tsp chicken bouillon granules
1 tsp seasoned pepper
1 (7.5 oz) can refrigerated buttermilk biscuits
Bring first 5 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. Drop biscuit pieces, 1 at a time, into boiling mixture, stir gently. Cover, reduce heat to low, and simmer, stirring occasionally, 15 to 20 minutes.
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