Directions
- 1In a dutch oven, mix cream of celery soup and chicken stock.
- 2While the mixture heats up, flour your countertop and rolling pin.
- 3Take the biscuits from the can, one at a time, and roll them flat.
- 4Cut the biscuits into smaller pieces.
- 5Shred the rotisserie chicken into big chunks.
- 6Once the soup is boiling, reduce heat to a simmer.
- 7Add the biscuit pieces into the simmering mixture, a handful at a time.
- 8Stir occasionally.
- 9Add salt and a lot of black pepper.
- 10After 5 minutes, add the shredded chicken.
- 11Add a cup of water if needed to adjust the consistency.
- 12Turn off the heat, cover, and let it sit for 5-10 more minutes.
Ingredients
- 1 can cream of celery soup
- 32 oz chicken stock
- 1 cup flour
- 8 can biscuits
- 1 rotisserie chicken
- 1 pinch salt
- 1 pinch black pepper
- 1 cup water
Equipment
dutch ovencan openerwhiskrolling pinknife
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