6-8 Servings, 20 minutes
8 buttermilk biscuits
1 small sweet onion, diced
1 tbs olive oil
8 oz. sliced/chunked mushrooms
2 c rotiss chix chunks
1 can cream of mushroom soup
1 cup broth or better than boullion
1/2 c marsala
4 oz cream cheese
1 can leseur peas
salt, pepper, cayenne
Bake biscuits
Saute onion in butter in large skillet, 5 minutes or so. Add mushrooms and saute until tender. Stir in chicken and remaining ingredients and saute, stirring constantly, 5 minutes or until cream cheese is melted. Stir in peas and cook about 2 minutes. Spoon mixture over fresh baked biscuits, or substitute noodles.
This is Johnny’s new favorite meal, other than the lasagna soup. No JB is not my 5-year-old, he’s my middle aged husband. He loves that there’s a way better dough to chicken mixture ration than using a pie shell.