Jean and Bob ... as promised .... good to see you. I made and it's getting rave reviews. Not for purists, but uses ingredients we have on hand. Adapted from this month's issue of Southern Living.
1 rotisserie chicken (yes, Jean, I did it!) picked clean
1 large carton chicken broth
2 cans cream of chicken soup
carrots, onions, parsley
1/2 carton fresh mushrooms
1 cup frozen peas
1 tube jumbo buttermilk biscuits (like Pillsbury)
In large stockpot (I used my mothers's), add broth, chicken, diced carrots, onions and parsley to taste. Let simmer until vegetables are tender. Add cream of chicken soups and water or milk to reconstitute (I used water, cholesterol tests tomorrow). Add peas and sliced mushrooms. Let simmer until you cannot stand the smell any more. Bring to boil. Open biscuits. Sprinkle flour on counter, and roll biscuits thin. Take pizza cutter and slice into strips (I found halving the biscuit first and then stripping was better). Add to boiling mixture. Stir after each addition. Let cook 10 mins uncovered, then cover and cook another 10 mins, stirring frequently. Salt and pepper to taste. Delicious, and yes, serve over mashed potatoes!