The original recipe uses canned biscuits, cut in half, then baked on top of the mixture in a casserole dish. You can use canned biscuits as a <g class="gr_ gr_67 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling ins-del" id="67" data-gr-id="67">short cut</g> for time, but the homemade biscuits really make this dish especially delicious.
The biscuit recipe makes 9 large biscuits<g class="gr_ gr_85 gr-alert gr_gramm gr_inline_cards gr_run_anim Style replaceWithoutSep" id="85" data-gr-id="85">.If</g> you serve one biscuit per person, (and no one grabs an extra biscuit) you will have 4-5 biscuits leftover. I store them at room temperature, wrapped in foil, overnight<g class="gr_ gr_86 gr-alert gr_gramm gr_inline_cards gr_run_anim Style replaceWithoutSep" id="86" data-gr-id="86">.They</g> heat up nicely in the toaster oven or conventional oven the next morning.
You could also skip the biscuits (gasp!) and serve this over rice, pasta or toast :)
I use shredded chicken pieces because I like the texture better than cubes and the extra texture provides lots of nook and crannies for the creamy sauce to settle into. I don't completely shred it, I just pull it into nice hearty pieces.
If your sauce gets too thick, add more chicken broth or milk, depending upon what <g class="gr_ gr_80 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling multiReplace" id="80" data-gr-id="80">flavor</g> you want to increase. I usually use more broth. This is also a good tip if you have leftovers. Just add some liquid and reheat.
If you want the sauce to be richer, use whole milk.
I used low sodium chicken broth, if you use regular, you will need to reduce the added salt.