Dinner Details

Medium Prep time: 20-25 min.

Medium Instructions

Thaw in refrigerator.

1.Preheat oven to 375°F.
2.Meanwhile, in a large pot over medium heat add corn mixture bag. Sauté vegetables 5 min. until soft.
3.Add Chicken & Soup bag, 1½ cups of water, and ½ tsp. of kosher salt and bring to a boil. Bring heat to low and simmer 10-15 min. Thin soup with more water to desired consistency.
4.While chowder is cooking, in a large bowl mix the biscuits and shredded cheese well using your hands. Portion the dough into golf sized balls and place onto baking sheet sprayed with nonstick spray. Bake for 10-12 minutes or until tops and edges are lightly browned.
5.Ladle soup into bowls and serve with Cheddar Biscuits.

Medium Crock-Pot Instructions

Crockpot
Thaw in refrigerator.
1.Add chicken & soup, corn mixture, 1½ cups of water, and ½ tsp. of kosher salt to crockpot and stir to thoroughly combine. Cover and set on low for 4-6 hours.
2.About 25 min. before serving preheat oven to 375°F. In a large bowl mix the biscuits and shredded cheese well using your hands. Portion the dough into golf sized balls and place onto baking sheet sprayed with nonstick spray. Bake for 10-12 minutes or until tops and edges are lightly browned.
3.Thin soup with water to desired consistency if needed. Ladle into bowls and serve with Cheddar Biscuits.

Large Prep time: 20-25 min.

Large Instructions

Thaw in refrigerator.

1.Preheat oven to 375°F.
2.Meanwhile, in a large pot over medium heat add corn mixture bag. Sauté vegetables 5 min. until soft.
3.Add Chicken & Soup bag, 3 cups of water, and 1 tsp. of kosher salt and bring to a boil. Bring heat to low and simmer 10-15 min. Thin soup with more water to desired consistency.
4.While chowder is cooking, in a large bowl mix the biscuits and shredded cheese well using your hands. Portion the dough into golf sized balls and place onto baking sheet sprayed with nonstick spray. Bake for 10-12 minutes or until tops and edges are lightly browned.
5.Ladle soup into bowls and serve with Cheddar Biscuits.

Large Crock-Pot Instructions

Crockpot
Thaw in refrigerator.
1.Add chicken & soup, corn mixture, 3 cups of water, and 1 tsp. of kosher salt to crockpot and stir to thoroughly combine. Cover and set on low for 4-6 hours.
2.About 25 min. before serving preheat oven to 375°F. In a large bowl mix the biscuits and shredded cheese well using your hands. Portion the dough into golf sized balls and place onto baking sheet sprayed with nonstick spray. Bake for 10-12 minutes or until tops and edges are lightly browned.
3.Thin soup with water to desired consistency if needed. Ladle into bowls and serve with Cheddar Biscuits.

Serving Suggestions

Hope's Gourmet Chocolate Chip Cookies