This will be the first quarentine recipe I am sharing. I am happy and thankful to say things are still very good over here. With no surprise my event work has come to a hault and I am sharing a bit less on instagram; trying to focus on keeping balance in our house now that everyone is home. I am cooking more then ever and decided the one thing I would love to share more of are the recipes of what we are cooking. We have the house stocked and are shopping about once a week for fresh meats, fruits and veggies. I am trying my best to use what we have and not be wasteful. This recipe is one of my favorites and I figure we can all use a little comfort food right now. Easy ingredients I bet we all have stocked up on. Enjoy!
Ingredients
- 1lb Pulled Rotisserie Chicken (can you use cooked chicken breast from home, 2 chicken breats)
- Can of Cream of Mushroom Soup
- Frozen Vegetable Medley
- Milk (fill half the can)
- Flaky Layers Buttermilk Biscuits Cut in Half or cube to make thinner ( bake leftovers on the side)
Directions
- Follow preheating instruction for the biscuits
- Mix chicken, soup, vegggies and milk; salt & pepper to taste
- Pour into 9 inch baking dish and add biscuit dough on top of mixture
- Sprinkle salt on top and cook for 15 minutes or until golden brown
