Easy Chicken Dinner in 30 Minutes!
Heat 3 tbsp olive oil in a Dutch oven over medium. Toss in chopped onion, carrots, celery, garlic, thyme, salt, and pepper. Stir for 3–5 minutes until veggies are soft and smell amazing.
Pour in chicken broth, cream of chicken soup, water, and shredded chicken. Crank up the heat to medium-high and bring it to a boil. Once boiling, drop in those biscuit quarters.
Cover and simmer for 20 minutes, stirring every now and then. Sprinkle with fresh parsley before serving.
This recipe is pure comfort food and ridiculously easy. I love adding a splash of heavy cream at the end for extra richness. Seriously, it’s a 10/10 for weeknight dinners!
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