Hi Nancy, Here's a recipe I use, and I find it very easy to follow. HTH Amanda Ingredients 1 carton (32 oz) Progresso™ reduced-sodium chicken broth (4 cups) 3 cups shredded cooked chicken (about 1 1/2 lb) 1 can (10 3/4 oz) condensed cream of chicken soup 1/4 teaspoon poultry seasoning 1 can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits (8 biscuits)
Steps Step 1 of 3 In 4- to 5-quart Dutch oven, heat broth, chicken, soup and poultry seasoning to boiling over medium-high heat; reduce heat to low. Cover; simmer 5 minutes, stirring occasionally. Increase heat to medium-high; return to a low boil. Step 2 of 3 on lightly floured surface, roll or pat each biscuit to 1/8 inch thickness; cut into 1/2-inch-wide strips. 3 of 3, drop strips, one at a time, into boiling chicken mixture On 2/7/16, Nancy VanderBrink via Cookinginthedark <cookinginthedark@acbradio.org> wrote: > It's chilly outside and I miss this meal of my childhood, anybody got an > easy to follow recipe? I'm game for stove top or croc pot > Thanks guys! > Nancy > > Sent from my iPhone > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
