3 c cooked chicken, shredded
3 cans cream of chicken soup8 oz sour cream
1/3 c milk
2 Tbsp butter
1 small bag frozen peas and carrots
Pillsbury Grands buttermilk biscuits
Preheat oven and follow package directions to bake biscuits. Place the first 6 ingredients together into a saucepan stirring to combine. Heat on low until mixture is hot. To serve, separate biscuits and spoon chicken mixture on top. Shredded cheddar cheese may be added on top.
1 comment:
Wow! That looks so simple, and so filling. I should try this on one of my choir nights. I hardly have time to cook on those nights.
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