-
1
Remove all chicken from the bones and dice.
-
2
I have tried using boneless skinless chicken but the rotisserie chicken is much more tender and already cooked (this knocks out so much preparation time).
-
3
Set chicken aside.
-
4
Cut biscuits into 1/2' nuggets... the best way is to roll each biscuit between your hands forming a long tube; then cut the tube into 1/2 inch nuggets.
-
5
Set cut up biscuits out on a cookie sheet keeping them separated.
-
6
In a large pot, combine chicken stock, cream of chicken soup and milk, whisking together until soup is dissolved.
-
7
Add poultry seasoning and black pepper.
-
8
Bring to a full boil and then add real butter; reducing the heat to medium so that the liquid continues to simmer but not boil.
-
9
When the butter has melted, start dropping the biscuits into the boiling liquid.
-
10
Stir occasionally reducing heat to medium or low.
-
11
Once all of the biscuits have been added to the liquid, let them boil lightly as you prepare a thickener.
-
12
To make a thickener, combine 1/4 cup of flour, 3/4 cup of milk; thoroughly stir together.
-
13
Slowly add the thickener to the liquid and biscuits stirring constantly.
-
14
This will slightly thicken the liquid.
-
15
Once the liquid begins to thicken, add the diced chicken.
-
16
Let this mixture cook, covered, for approximately 20 minutes, stirring occasionally.
-
17
When biscuits are no longer doughy but firm, it is ready to be served.
-
18
This goes great with some sourdough bread and and butter!
-
19
Submitted by: Sean Pflughaupt
