6 boneless chicken breasts
Chicken stock
2 (10.75 ounce) cans condensed cream of celery soup
s and p
1 (12 ounce) package refrigerated biscuit dough
Combine the chicken with enough stock to cover, and poach for 15 to 20 minutes. Drain some of the liquid from the pot, reserving 3 cups in the pot. Remove chicken and allow it to cool, then pull it apart into bite size pieces; return to pot.
Reduce heat to medium, and add the cans of condensed soup. Season with salt and pepper. Pull the biscuit dough into pieces, and add to the soup. Simmer over medium heat for 7 to 8 minutes, or until the dough is cooked through.
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2 comments:
Ok, I am going to make this tonight I think! I will let you know how it turns out!!
Ok, I made this and it was SOOOOO good!! We loved it!! Thanks for sharing!
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