Ingredients
- 1 tablespoon all-purpose flour
- 1 (10 3/4 ounce) canchunky vegetable soup
- 14 cup milk
- 14 teaspoon pepper
- 1 12 cups cooked chicken
- cubed
- 1 (3 ounce) package cream cheese
- cubed
- 6 refrigerated buttermilk biscuits
Instructions
- In a medium saucepan stir flour into soup.
- Stir in milk and pepper.
- Cook and stir over medium heat till mixture is thickened and bubbly.
- Cook for 1 minute more.
- Stir in chicken and cream cheese.
- Heat through, stirring to melt cream cheese.
- Pour hot chicken mixture into three 10-ounce.
- custard cups.
- Separate the biscuits and arrange 2 biscuits atop each custard cup.
- Bake in a 375 degree oven for 12 to 15 minutes or till biscuits are golden brown.
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