INGREDIENTS
4
boneless skinless chicken breasts (I used leftover roasted chicken meat, which worked out just as well.)
2 tbsp
butter
2 cans
cream of chicken soup
1 can
chicken broth
1
onion, diced
2
carrots, diced
1 cup
peas
1 tbsp
dried parsley
8
flaky refrigerator biscuits (This will use the entire can.)