Ingredients
The following ingredients have 4 Servings
- 3 or 4 large chicken breasts
- 2 cans of Cream of Mushroom soup
- 1 can of Cream of Chicken soup
- 1 medium yellow onion (diced)
- 1 can of Peas and Carrots
- 1 can whole kernel corn
- 2 tablespoons butter
- ½ teaspoon white pepper (can use black)
- 1- 8 count Buttermilk Biscuits (canned)
Instruction
- Begin by boiling the chicken breasts in 4 cups of water with ½ of your diced onion until they are fork-tender (this will be around 20 minutes).
- Remove the chicken from the water, keeping the water for later. Strain the onion out of the water with a colander or strainer, and let it cool.
- Next you’ll brown the other half of your diced onions in the butter until they’re soft (around 8 minutes).
- Then you take the cans of mushroom soup, chicken soup, the browned onion, and the white pepper and combine all of that in a big bowl. Then you add about 1/2 (2 cups) of the chicken broth (the leftover water you boiled the chicken in) to thin out the soup mixture.
- After that you open up the can of peas and carrots and the corn, and drain the liquid out of them, then pour that into the soup mix as well.
- By now the chicken breasts should have cooled down enough that you can cut them up into bit-sized pieces. The chicken goes into the soup mix as well. Just stir it all together and make sure it’s evenly mixed up.
- All of the soup mix then goes into a deep greased 13x9 inch pan.
- For the topping, you take the biscuits out of the can and flatten them out (you can use either a rolling pin or your hands). Then stick the biscuits on the top of the chicken soup mix, till they’re covered.
- Bake at 300 for 20 minutes, or until biscuits are browned.
