Creamed Chicken A La Duchess Georgia

• 1 cup cooked chicken
• 1 can Cream of mushroom or other condensed cream soup
• whole milk or half and half for richness
• 1/4 cup sliced black olives
• 1/2 cup shredded monterey jack/colby cheese other preferred cheese
• 1/4 to 1/3 cups sliced white mushrooms
• 4-6 biscuits
• ground black pepper to taste

1. Preheat oven and prep biscuits according to package instructions. If you're inclined you may make scratch biscuits instead.
2. Shred chicken in thin strips. What ever quantity you have is fine but should not be more than 1 to 1 1/2 cups or it wont be creamy enough.
3. In a double boiler, mix can of soup with milk or light cream to create sauce-like consistency in top of the boiler, cover and heat over boiling water. Do not over dilute at this stage or it may be too runny. While soup is heating, slice black olives and small white mushrooms and shred cheese .Lightly saute mushrooms.Bake biscuits.
4. Add cheese to cream mixture, stirring until melted, then add chicken, olives, mushrooms, pepper to taste,reduce heat and simmer. If mixture is too thick add milk to desired consistency.If too thin, add more cheese.
5. Open biscuits in half on each dinner plate and cover generously with hot creamed sauce.
6. All of these ingredients are added in quantities that best suit the taste of the cook and family. Since it's Monday night and I'm pooped I almost always use packaged ingredients. This recipe has infinite variations to best suit the diners and so can only be approximated.

chicken, cream of mushroom, milk, black olives, shredded monterey jackcolby cheese, white mushrooms, ground black pepper

Taken from food52.com/recipes/22838-creamed-chicken-a-la-duchess-georgia (may not work)