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"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

Creamed Chicken and Biscuits Recipe

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This recipe for Creamed Chicken and Biscuits is from Cooking tribute to Sandra Lee Evans, 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:  
1/2 large onion
1 1/2 teaspoons butter
4 cups chopped cooked chicken
1 (10 ounce) can cream of chicken soup (Campbells Brand)
1 cup sour cream
1/2 cup milk
1/8 cup chopped pimento
1 cup shredded mild cheddar cheese, divided
6 frozen biscuits, thawed
Directions:
Directions:
1. Preheat oven to 350. Grease the bottom and sides of an 11 X 7 inch pan.
2. Chop the onion. Heat butter in a small nonstick skillet over medium-high heat until melted. Stir in onion. Saute until tender.
3. Combine onion, chicken, soup, sour cream, milk and pimiento in a medium bowl and mix well. Spoon mixture into baking dish.
4. Bake for 15 minutes. Remove from oven.
5. Sprinkle baked layer with 3/4 cup of cheddar. Arrange biscuits in single layer over top. Sprinkle with remaining cheddar.
6. Bake until biscuits are golden brown and sauce is bubbly, about 20 minutes longer. Serve immediately.
Personal Notes:
Personal Notes:
We met Ted and Marie in Winnipeg when we committed our lives to the Lord. Ted was an Assistant Pastor at Bethany Baptist Church. Dear friends who now live in Abby beside us.

 

 

 

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