INGREDIENTS
32 oz
chicken broth
2 cans
cream of chicken soup (10 3/4 oz cans)
2 cups
milk
3
boneless (skinless chicken breasts cooked and cubed)
2 cups
frozen peas and carrots
1 tsp
salt
1 1/2 tsp
pepper
4 tbsp
cornstarch
4 tbsp
water
Biscuits- baked