2 cups cooked chicken (or up to 8 chicken breast tenderloins), chopped or shredded, your preference
1 can (10 3/4 ounces) condensed cream of mushroom soup
1 can (10 3/4 ounces) condensed cream of chicken soup
1 soup can water
1 soup can milk
4 teaspoons corn starch (or all-purpose flour)
2 teaspoons chicken bouillon granules
1/2 teaspoon black pepper
1 can of peas
1 can refrigerated buttermilk biscuits cut into fourths(10 biscuits)
Combine soups, water, milk, corn starch, pepper, & bouillon in a mixing bowl. Mix well with electric mixer. Fold in chicken & peas.
Pour the chicken mixture in a greased 9x13 pan (cooking spray is fine) Gently place the quartered biscuits on top and dunk just under the surface. Cover with aluminum foil (that has been sprayed with cooking spray) and bake at 350 for 1 hour. Remove aluminum foil and bake for another 20 minutes or until biscuits are golden brown.
Alternative cooking method:
place in a 4 1/2-quart CROCK-POT slow cooker
Cut biscuits into quarters and gently stir into mixture. Cover; cook on LOW 4 to 6hrs.
Thanks to Jennifer Engel!