Ingredients
1 C milk
1 C chicken broth
2 T cornstarch
4 C leftover herb-roasted chicken and vegetables cut into 1" cubes
12 - 18 oz package refrigerated buttermilk biscuits
Preparation
Preheat oven to 400 degrees. In a medium saucepan, combine milk, chicken broth and cornstarch. Bring to a boiling over medium-high heat and boil one minute, stirring constantly. Stir in herb-roasted chicken and vegetables. Heat until hot.
Spoon into a 1 1/-quart casserole. Cut biscuits in half, arrange, cut-side down on top of hot chicken mixture, covering completely. Bake until mixture is bubbling and biscuits are golden, about 20 minutes.
