Cream of Chicken and Biscuits recipe

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Ingredients

1 pound skinless, boneless chicken breast halves
water, or as needed to cover
4 (10.75 ounce) cans condensed cream of chicken soup
2 cups milk
1 tablespoon cornstarch
2 teaspoons garlic powder
salt and ground black pepper to taste
2 large biscuits, cut into pieces

Nutrition Info

402 calories
carbohydrate: 32.7 g
cholesterol: 62 mg
fat: 19.1 g
fiber: 0.4 g
protein: 24 g
saturatedFat: 5.4 g
servingSize: -
sodium: 1669.8 mg
sugar: 6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place chicken breasts in a saucepan with enough water to cover, bring to boil and cook chicken until until no longer pink in the center and the juices run clear, about 10 minutes. Remove chicken to a cutting board to cool, cut into chunks.

  2. Stir cream of chicken soup, milk, cornstarch, and garlic powder together in a pot over medium heat, season with salt and pepper. Stir chicken chunks into soup mixture, cook, stirring occasionally, until hot and the soup thickens, about 30 minutes.

  3. Divide biscuit pieces among 6 bowls. Ladle chicken and sauce over biscuits to serve.

Recipe Yield

6 servings

Recipe Note

Great comfort food recipe given to me by my mother-in-law. Quick, easy, and considered my soul food!

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