*The original recipe uses canned biscuits, cut in half, then baked on top of the mixture in a casserole dish. You can use canned biscuits as a short cut for time, but the homemade biscuits really make this dish especially delicious.
*The biscuit recipe makes 9 large biscuits.If you serve one biscuit per person, (and no one grabs an extra biscuit) you will have 4-5 biscuits leftover. I store them at room temperature, wrapped in foil, overnight.They heat up nicely in the toaster oven or conventional oven the next morning.
*You could also skip the biscuits (gasp!) and serve this over rice, pasta or toast :)
*I use shredded chicken pieces because I like the texture better than cubes and the extra texture provides lots of nook and crannies for the creamy sauce to settle into. I don't completely shred it, I just pull it into nice hearty pieces.
*If your sauce gets too thick, add more chicken broth or milk, depending upon what flavor you want to increase. I usually use more broth. This is also a good tip if you have leftovers. Just add some liquid and reheat.
*If you want the sauce to be richer, use whole milk.
*I used low sodium chicken broth, if you use regular, you will need to reduce the added salt.
*If you want to make this dish vegetarian, substitute your favorite cooked vegetables for the 2 cups of chicken.
Adapted from "Chicken Biscuit Stew," Cooking Light, 1996
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