Last week I made one of my favorite crock pot recipes here on the blog - the Green Enchilada Chicken Soup. I made the full recipe even though I know my kids aren't the biggest soup eaters (Big only likes Chicken Noodle and Middle only likes Green Soup) because the leftovers are awesome. This time, instead of thinning down the thick leftover soup, I warmed it and served it over hot biscuits. My mom used to make creamed chicken over biscuits and it was so good. This is a green enchilada twist on that idea. It made the leftovers into a "new meal" and one I will make again.
Green Enchilada Chicken Soup (I left out the corn this time)
A good biscuit recipe (or use a tube of Pillsbury ones)