Recipe from Heather Mason of Laceys Spring, Ala.

Ingredients:

  • One small package of skinless boneless chicken breast tenderloins.
  • Water
  • Chicken bullion cubes
  • One can of Pillsbury buttermilk buscuits

Directions:

  1. Put chicken in a pot, cover with water, about two inches above the chicken, bring to a boil and turn to medium high to simmer.
  2. Add bullion cubes and garlic power.
  3. Boil for 30 minutes or until tender.
  4. Once tender, shred chicken and add back to the water, bring to a smooth boil.
  5. Take can of biscuits and tear each biscuit into 4 or 5 peices and drop into soup.
  6. Boil at a simmer for about 15 minutes and enjoy.