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Step one: Boil chicken and season to your liking.
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This cooks your chix and makes your stock at once.
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I prefer mixed chix on medium heat.
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Step Two: Combine all vegetables in a sauce pan and add can mushroom soup.
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Heat on low then add milk and bring to simmer.
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Step Three: Chicken should be done in 30-40 mins.
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depending on the cut.
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Remove chix from stock pot and place in frig for cooling.
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Next strain stock ( if needed) into a bowl and add butter.
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Step Four: In another bowl add flour then whisk butter stock into it rapidly until flour has dissolved.
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Add stock flour mixture into veggie pot.
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Switch burner to medium heat and stir.
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Continue to prevent sticking, once simmering return to low heat.
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Step Five: Preheat oven 375.
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Debone chix and cut into bite size pieces.
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Add chix to veggie mixture.
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Pour final mixture into large casserole dish and bake covered for 40 mins.
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Step Six: Remove casserole.
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Now read biscuit directions and set oven temp.
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accordingly.
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Remove all biscuits from can, one by one with wet hands roll each in your hand until you get a stickness.
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Thats perfect to Drop on Top of your casserole.
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Arrange how you like.
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Bake as biscuit can says.
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Final Step: Once Drop Biscuits are done and golden brown top with shredded cheddar cheese and parsley for ganish.
