• 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