Step one: Boil chicken and season to your liking. This cooks your chix and makes your stock at once. I prefer mixed chix on medium heat.

Step Two: Combine all vegetables in a sauce pan and add can mushroom soup. Heat on low then add milk and bring to simmer.

Step Three: Chicken should be done in 30-40 mins. depending on the cut. Remove chix from stock pot and place in frig for cooling. Next strain stock ( if needed) into a bowl and add butter.

Step Four: In another bowl add flour then whisk butter stock into it rapidly until flour has dissolved. Add stock flour mixture into veggie pot. Switch burner to medium heat and stir. Continue to prevent sticking, once simmering return to low heat.

Step Five: Preheat oven 375. Debone chix and cut into bite size pieces. Add chix to veggie mixture. Pour final mixture into large casserole dish and bake covered for 40 mins.

Step Six: Remove casserole. Now read biscuit directions and set oven temp. accordingly. Remove all biscuits from can, one by one with wet hands roll each in your hand until you get a stickness. Thats perfect to Drop on Top of your casserole. Arrange how you like. Bake as biscuit can says.

Final Step: Once Drop Biscuits are done and golden brown top with shredded cheddar cheese and parsley for ganish.