"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Creamed Chicken and Biscuits Recipe

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This recipe for Creamed Chicken and Biscuits, by , is from FAMILY FAVORITES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Becky Swing
Added: Monday, August 6, 2007


1/2 medium onion, chopped
1 (10 3/4 oz.) can cream of chicken soup
1 (10 3/4 oz.) can chicken and rice soup
1 (16 oz.) container sour cream
1/2 cup milk
1 cup shredded cheddar cheese, divided
5 cups cooked chicken, chopped
refrigerated biscuit tubes

Preheat oven to 325. Spray bottom and sides of a 9 inch baking dish.

In a large skillet, heat butter and onions; saute until tender. Add soups, sour cream and milk. Mix well until hot. Pour into baking dish.

Bake for 15 minutes. Sprinkle with 3/4 cup cheese. Arrange biscuit in a single layer over top. Bake until the biscuits are done. Approximately 20 minutes.

Sprinkle with remaining cheese and let sit in the oven for 2 to 3 minutes or until the cheese is melted.




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