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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

  1. In a large pot melt butter and add chopped celery and onion. Saute until softened
  2. Next, add in chicken stock and cream of chicken, and bring to a boil.
  3. Remove Frozen Biscuits and let them thaw for 3-5 minutes so they no longer stick together.
  4. Break the frozen biscuits into thirds and add them into the pot, stirring frequently.
  5. Reduce heat to medium/low heat and simmer for 5-7 minutes (or until the frozen biscuits expand).
  6. Next add in the shredded chicken, salt, pepper, garlic, and onion powder
  7. Cover and continue to simmer for another 10-12 minutes.
  8. Garnish with parsley and serve.

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