Rating: 5 stars
10 Ratings
  • 1 star values: 0
  • 2 star values: 0
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  • 4 star values: 0
  • 5 star values: 10

One roasted whole chicken or six skinned and boned cooked chicken breast halves yield about 3 cups chopped meat.

Recipe by Southern Living January 2002

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Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Yield:
Makes 4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring first 5 ingredients to a boil in a Dutch oven over medium-high heat, stirring often.

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  • Separate biscuits in half, forming 2 rounds; cut each round in half. Drop biscuit pieces, 1 at a time, into boiling mixture; stir gently. Cover, reduce heat to low, and simmer, stirring occasionally, 15 to 20 minutes.

  • To lighten: Use reduced-sodium, reduced-fat cream of chicken soup; reduced-fat biscuits; and chopped, cooked chicken breast halves.

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