Ingredients:
4 boneless chicken breasts (cubed)
2 tbsp Olive Oil
1 onion (chopped)
1 bag sliced carrots
1 container of mushrooms
4 stalks of celery (chopped)
1 can of grands biscuits
1 large can of Campbells Cream of Chicken Soup
salt and pepper
2 tbsp garlic powder
1 cup chicken stock
1 cup water
Instructions:
In a large pot add olive oil, salt, pepper, and garlic powder, sautee chicken and onions until almost cooked. Add can of soup and chicken stock whisk until smooth. Add water, add carrots, mushrooms, and celery. Once its stewed for around 20 minutes and is boiling take biscuits out of can and cut each biscuit into 9 pieces and drop into the boiling soup. Then turn it down and let simmer on medium low for around 15 minutes until the biscuits have floated toward the bottom. Make sure you stir occasionally so they don't stick. Enjoy!
It tastes better the second day so definitely enjoy it with the cold weather.
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