Easy Chicken Pot Biscuit

Oh, nummy.  This isn't even a recipe, per se, because there's no such thing as a recipe, the way I do this thang. 

You see, you take somma this, n' somma that, and then you get this TOTALLY delish' dish.

What's that?  You want details?  Well, okay, I'll try.

You can make it either chicken or veggie (or, I suppose, turkey or otherwise), and you can serve anywhere from like 6 to 100...  OR MORE - dun dun dunnnn.  And for the record, to serve 100 people, I spent about $150.  That is NOT BAD.  And there were leftovers.

Normally, I try to serve about six, and I tend to have a few servings left over.

• Start with the chicken - bake it.  Totally rocking way to get nummy, juicy baked chicken is to wrap it in tinfoil and bake at 425F for around 25 minutes.  If you're only aiming to serve 6, you can get away with as few as 3 half-breasts.  If you're aiming to serve 100, go for between 20 and 25 lbs, depending on how much chicken you want.  If you REALLY like chicken, go for 30.  If you only have 3 breasts, it might be done faster...  I never bake more than 12 at a time, and the longest that has taken me is 40 minutes (but it's also taken me as few as 25, so you'll have to check).  Once it's all cooked, cube/dice or shred, to your own preference.

• I take two cans of condensed Cream of Chicken Soup, and one can of Cream of Potato (if you can't find the potato, you can use any "Cream of ???" soup - and then chop up some potato into it if you really want that taste/texture).  Combine the three soups, and then 1 or 1 1/2 soup cans of water (you can boil it off later if it gets too runny).  Stir it until it's as SMOOTH as you can get it.  A whisk is an excellent tool here.  Stick it on the stove at medium-high heat, then reduce to medium-low or low once you see the first bubbles.  For 100 people, I use about 300 oz of soup, varying the kind based on whether I'm making Veggie or Chicken Pot Biscuit.

• Take a 16oz bag of frozen mixed veggies and follow the directions on the bag to heat them up.  Once heated, dump them into the soup.  If you have a lot of time, dump them water and all, and then you can cook the soup down to whatever consistency you desire.  If you're running behind, go ahead and strain the veggies first.  For 100 people, I used (I think) 12 of those bags, or 192oz.

• Now it's time to combine everything :)  The soup and veggies should already be combined, so go ahead and dump the chicken in.  Stir until it's all good and mixed, then make your decision about cooking off some of the water.  This is all personal preference.

• The last (or first) step is the biscuits...  You can do this WAYYY before you do anything else, or right after you take the chicken out of the oven.  I love to use Pillsbury's frozen buttermilk biscuits, but there are also these amazing canned wheat biscuits that I can't ever FIND.  Sad face.  So, again, this is totally up to you, but allow yourself enough time.  For 100 people, 150 biscuits will usually be way too many, but 100 too few.  Judge your crowd for yourself!  Bake them based on the instructions whatever kind you buy gives you - or make your own!  Then pour the soup over them and enjoy :)

Note: If you're doing Veggie Pot Biscuit, you may choose to bake (or otherwise) some potatos, then dice them up and replace the chicken with those.  I never do, but it could be an interesting addition.
Double Note: I occasionally play around with spices and such, but I have no set plan.  Remember, these soups are usually pretty salty, so you may want to let people salt (and pepper?) their own food.