Ingredients:
For the Creamed Chicken:
2 cups cooked chicken, shredded or diced
2 can (10.5 oz) condensed cream of chicken soup
1/2 cup chicken broth
1/2 cup milk
1/2 cup frozen peas
1/2 cup frozen corn
1/2 teaspoon garlic powder
Salt and pepper to taste
For the Biscuit Topping:
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons cold unsalted butter, cut into small pieces
1/2 cup buttermilk
Instructions:
Preheat the Oven: Preheat your oven to 375°F (190°C).
Prepare the Creamed Chicken Mixture:
In a large mixing bowl, combine the cooked chicken, condensed cream of chicken soup, chicken broth, milk, frozen peas, frozen corn, garlic powder, salt, and pepper. Stir until well combined.
Transfer the mixture into a 9×13-inch baking dish and spread it out evenly.
Make the Biscuit Topping:
In a separate mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
Add the cold butter pieces to the flour mixture and use a pastry cutter or your fingers to cut the butter into the flour until it resembles coarse crumbs.
Pour in the buttermilk and stir until just combined. Be careful not to overmix.
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