- 1 pound skinless, boneless chicken breast halves
- water, or as needed to cover
- 4 (10.75 ounce) cans condensed cream of chicken soup
- 2 cups milk
- 1 tablespoon cornstarch
- 2 teaspoons garlic powder
- salt and ground black pepper to taste
- 2 large biscuits, cut into pieces
- Place chicken breasts in a saucepan with enough water to cover; bring to boil and cook chicken until until no longer pink in the center and the juices run clear, about 10 minutes. Remove chicken to a cutting board to cool; cut into chunks.
- Stir cream of chicken soup, milk, cornstarch, and garlic powder together in a pot over medium heat; season with salt and pepper. Stir chicken chunks into soup mixture; cook, stirring occasionally, until hot and the soup thickens, about 30 minutes.
- Divide biscuit pieces among 6 bowls. Ladle chicken and sauce over biscuits to serve.