"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

CREAMED CHICKEN & BISCUITS Recipe

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This recipe for CREAMED CHICKEN & BISCUITS, by , is from SENNFUL COOKING , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Becky Francis
Added: Monday, July 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 large onion
1-1/2 teaspoons butter
4 cups chopped cooked chicken
1 (10-3/4 ounce) can cream of chicken soup
1 cup sour cream
1/2 cup milk
1/2 cup chopped pimiento
1 cup shredded mild Cheddar cheese, divided
6 frozen biscuits, thawed

Directions:
Directions:
Preheat oven to 350. Grease the bottom and sides of an 11x7-inch baking dish.

Chop the onion. Heat butter in a small nonstick skillet over medium-high heat until melted. Stir in onion. Saute until tender.

Combine onion, chicken, soup, sour cream, milk and pimiento into a medium bowl and mix well. Spoon mixture into prepared baking dish. Bake for 15 minutes. Remove from oven.

Sprinkle baked layer with 3/4 cup of the Cheddar. Arrange biscuits in single layer over top. Sprinkle with remaining Cheddar.

Bake until biscuits are golden brown and the sauce is bubbly, about 20 minutes longer. Serve immediately.

Number Of Servings:
Number Of Servings:
Serves 6
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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