Daybreak 2/26/09: Chef Yancy Roush's Cream Chicken with Biscuits


8 ounces chicken breasts (boiled & diced)
1 cup chicken stock
1 can of cream of chicken soup
1/2 cup heavy cream
1/2 table spoon fresh chopped parsley
1 table spoon pimentos
Biscuits (baked)


Heat chicken stock, cream of chicken soup, and heavy cream together.
Cook until sauce forms, add cooked and diced chicken, pimentos, and bring to a simmer.
Simmer for approximately 2-3 minutes.
Add Salt, pepper, and fresh parsley.
Top over your favorite biscuits or bread bowl and enjoy!
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