Recipe Ingredients
- 2.5 Cups Cooked Rotisserie Chicken (shredded)
- 1 package Pillsbury Frozen Biscuits
- 2 quarts of Chicken Stock
- ½ cup Water
- ½ teaspoon Salt
- ½ teaspoon Pepper
- ½ teaspoon Onion Powder
- ½ teaspoon of minced Garlic
- ½ Yellow Onion (chopped)
- 1 Bay leaf
- 1 ½ Stalk of Celery (chopped)
- 1 Can of Cream of Chicken
- 2.5 tbsp sticks Butter
Recipe Directions
- In a large pot melt butter and add chopped celery and onion. Saute until softened
- Next, add in chicken stock and cream of chicken, and bring to a boil.
- Remove Frozen Biscuits and let them thaw for 3-5 minutes so they no longer stick together.
- Break the frozen biscuits into thirds and add them into the pot, stirring frequently.
- Reduce heat to medium/low heat and simmer for 5-7 minutes (or until the frozen biscuits expand).
- Next add in the shredded chicken, salt, pepper, garlic, and onion powder
- Cover and continue to simmer for another 10-12 minutes.
- Garnish with parsley and serve.
