Cream of Chicken and Biscuits

Ingredients

• 2 large biscuits cut into pieces
• 43 ounce cream of chicken soup canned
• 1 tablespoon cornstarch 
• 2 teaspoons garlic powder 
• 6 servings salt and ground pepper black to taste
• 2 cups milk 
• 1 pound chicken breast halves boneless skinless

Equipment

• bowl
• sauce pan
• ladle
• pot
• cutting board

Directions

1. Place chicken breasts in a saucepan with enough water to cover; bring to boil and cook chicken until until no longer pink in the center and the juices run clear, about 10 minutes.
2. Remove chicken to a cutting board to cool; cut into chunks.
3. Stir cream of chicken soup, milk, cornstarch, and garlic powder together in a pot over medium heat; season with salt and pepper. Stir chicken chunks into soup mixture; cook, stirring occasionally, until hot and the soup thickens, about 30 minutes.
4. Divide biscuit pieces among 6 bowls. Ladle chicken and sauce over biscuits to serve.