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Creamed Chicken in Biscuit Bowls Recipe

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This recipe for Creamed Chicken in Biscuit Bowls is from Simply Scrumptious Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoons butter or margarine
1/2 cup finely chopped onion (about 1 small onion)
1/2 cup finely chopped celery
1/2 cup sliced fresh mushrooms
1 (10 3/4-ounce) can condensed cream of chicken soup
1/2 cup milk
1/4 teaspoon dried tarragon
1 cup (4 ounces) shredded sharp Cheddar cheese
2 1/2 cups chopped cooked chicken
1/2 (16-ounce) package frozen peas and carrots, thawed
1 (2-ounce) jar diced pimiento, drained 1/4 teaspoon salt
1/2 teaspoon pepper
Biscuit Bowls
Directions:
Directions:
Melt butter in a large skillet over medium-high heat; add 1/2 cup onion, 1/2 cup celery, and 1/2 cup sliced mushrooms, and sauté 2 to 3 minutes or until tender.
Whisk in cream of chicken soup, 1/2 cup milk, and 1/4 teaspoon dried tarragon; cook over medium-low heat 3 to 4 minutes, stirring occasionally. Add 1 cup Cheddar cheese, stirring constantly, until cheese melts. Stir in cooked chicken, peas and carrots, diced pimiento, salt, and pepper. Cook over low heat, stirring often, 10 minutes or until thoroughly heated.
Spoon warm chicken mixture evenly into Biscuit Bowls.
Chicken Pot Pie in Biscuit Bowls: Substitute 1 (10-ounce) thawed package frozen mixed vegetables for peas and carrots. Add 1/2 teaspoon dried thyme and 1/2 teaspoon poultry seasoning. Omit tarragon, sliced mushrooms, and pimiento. Proceed with recipe as directed.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
10

 

 

 

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