Creamed Chicken and Biscuits
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Directions: Heat butter in a small nonstick skillet over medium-high heat until melted. Stir in onion and saute until tender. Transfer onion to a medium bowl. Add the chicken, soup, sour cream, milk and pimento 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. |
Tip
This is a great recipe for using up leftover chicken. Next time you make any type of chicken, make a little extra, then chop the leftovers and refrigerate for up to three days. That way, you'll have chopped chicken ready for this or any other simple chicken meal.
Per serving:
Calories: 500
Protein: 30g
Carbohydrates: 23g
Sodium: 963mg
Cholesterol: 116mg

