- 3 to 4 Boneless skinless chicken thighs
- 1 bags (28 oz.) frozen mixed vegetables
- 2 cups chicken broth
- 2 cans cream of chicken soup
- 2 cups water
- 1 can grand biscuits (I use buttermilk)
Preheat oven to 350. Cook biscuits according to directions on package. Add chicken, water and broth to a pot. Boil chicken until done. Remove chicken from pot. Shred chicken and set aside. Add frozen mixed vegetables to broth mixture and let cook for 10 minutes. Then add 2 cans cream of chicken soup. Stir until mixed well. Return shredded chicken to pot and turn down to a simmer. Once biscuits are done. Place them on top of vegetable mixture and cover and let simmer for 2 to 3 minutes.
If mixture is to thin. Make a slurry to thicken it up.
If mixture is to thick. Add a little chicken broth.
To make slurry add 2 Tablespoon of corn starch to 1 cup of water.