Ingredients:
1 1/2 Pounds Chicken Breast
1 Package Buttermilk Biscuits (8 each)
3 Cups Chicken Stock
1 10.5 oz can of Cream of Celery
1 10.5 oz can of Cream of Chicken
1 Pound Frozen Peas and Carrots
2 Tbsp Sour Cream
1 Cup Chopped Onion
1/2 Stick of Butter
1 Tsp Garlic Powder
1 Tsp Poultry Seasoning
1 Tsp Salt
1/2 Tsp Rosemary
Method:
Boil the chicken until fully cooked. Drain and cut into large chunks or shred.
Sautee the onions in the butter until tender. Remove from heat
In a large bowl, add all of the ingredients. Cut the biscuits first into chunks. Mix well and place in a baking dish. Bake at 325 for 45 minutes. Biscuits should be cooked through. Serves 6