Chicken Biscuit
- 2 lbs chicken breasts
- 3 tablespoons cornstarch
- 13 cup heavy whipping cream
- 1 teaspoon instant chicken bouillon granules
- 1 (12 ounce) can biscuits, I prefer Pillsbury Golden Layers Honey Butter Biscuits - 10 count
- salt and pepper
- In a cooking pot, boil chicken breast in enough water to cover chicken.
- Once the chicken is done, take out of water and using a fork, shred the chicken and return to the water and bring to a full boil.
- Mix the cornstarch and chicken granules with the cold milk and slowly add to the boiling chicken.
- This should turn the chicken and water into the consistency of gravy.
- If its not thick enough, add more cornstarch/milk mixture to thicken it up.
- Add salt and pepper to your liking.
- Add the chicken gravy mixture to a oven safe casserole dish.
- Add the uncooked biscuits on top of the chicken gravy and bake in the oven according to the directions on the biscuit can.
- I serve this dish with mashed potaotes and some type of vegetable.
chicken breasts, cornstarch, heavy whipping cream, instant chicken, golden layers, salt
Taken from www.food.com/recipe/chicken-biscuit-399119 (may not work)