Ingredients Jump to Instructions ↓

  1. 3 cups cooked chicken (preroasted chicken from meat counter or use leftovers) 1 (10 3/4-ounce) can condensed chicken broth 1 (10-ounce) package frozen peas 1 cup thinly sliced carrots (from the salad bar) 1 cup thinly sliced mushrooms (from the salad bar) 1/4 cup sliced green onions (from the salad bar) 1 teaspoon fresh or 1/4 teaspoon dried thyme 1/2 cup milk 3 tablespoons all-purpose flour 8 (2-inch) ready-to-eat biscuits

Instructions Jump to Ingredients ↑

  1. Combine chicken, broth, peas, carrots, mushrooms, green onions and thyme in a large skillet or chicken fryer that holds at least 2 1/2 quarts and is pretty enough to go to the table. Bring mixture to a boil and cook until carrots are tender, 1 to 2 minutes.

  2. Meanwhile, stir milk into flour in a small bowl and heat biscuits in a toaster oven, if desired.

  3. Stir milk mixture into chicken mixture; bring to a boil and cook 1 minute. Top with the hot biscuits and serve.


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