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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I got this recipe from a friend, and tweaked it up a little. My family loves it, and it is great on a cold night! Ingredients:
4 boneless skinless chicken breasts |
1 (10 1/2 ounce) can cream of onion soup |
1 (10 1/2 ounce) can cream of celery soup |
1 (10 1/2 ounce) can cream of chicken soup |
1 (8 ounce) can refrigerated buttermilk biscuits |
salt and pepper |
Directions:
1. Put chicken breast in a large pot or dutch oven and add enough cold water to cover. Place on stove on medium heat until it comes to a boil and boil chicken until done, approx 10 to 15 minutes.
2. Remove chicken from water and set aside. While chicken is cooling, put all 3 soups in the water you cooked the chicken inches Mix well, then let simmer. While simmering, shred the chicken.
3. Once chicken is shredded, return it to the pot.
4. Open the bisquits and tear them into pieces and add to the pot.
5. Simmer for approx 15 to 20 more minutes until dough is puffed up.
6. Enjoy!
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