Ingredients
6 boneless, skinless chicken breasts
1 can cream of chicken soup
1 (12 oz.) can biscuits
salt and pepper
1 small minced onion (optional)
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Graduated round cutters — biscuits, donuts, scones, cookies
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Record your recipes and experiments — organized cooking journal
Assorted shapes for cookies, biscuits, pastry cutout
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Boil chicken breasts in large pan until done, 30 to 45 minutes. Remove from pot. Cut or separate into bite size pieces. Put chicken and can of soup into a large pan. Add 1 can water, minced onion, salt and pepper to taste. Heat until hot. Pour into 9 x 13-inch pan, place biscuits on top. Place in oven. Cook 10 to 12 minutes or until biscuits are done at 350°. Yields 6 to 8 servings.