Stuffed Chicken Biscuits -Amy

1 pop-can refrigerated flaky-layers biscuits

2 boneless, skinless chicken breasts

carrots

onion

celery

frozen spinach

mushrooms

1 (8 oz.) package cream cheese

1 container sour cream

1 can cream of chicken soup

Cut chicken into small cubes and place in a frying pan. Chop each vegetable finely and add to chicken. Pour about 2 Tbsp. of water into pan, cover, and let chicken and veggies simmer on medium heat until cooked. Add in cream cheese and stir until smooth.

Separate biscuits in half; patting out each half to a bigger circle. Place one half on a baking sheet, top with a scoop of chicken mixture, then place the second biscuit half on top, pressing down and sealing edges. Bake as directed on biscuit package.

In a saucepan, combine the sour cream and soup and heat, stirring occasionally. Serve as gravy over biscuits.