Creamed Chicken and Biscuits Recipe
Just plain healthy recipe...
This comforting Creamed Chicken and Biscuits casserole is so easy to put together, you can have Grandma's Sunday Supper any night of the week!
1-1/2 teaspoons butter
1/2 large onion, chopped
4 cups chopped cooked chicken
1 10-3/4-oz. can cream of chicken soup
1 cup sour cream
1/2 cup milk
1/2 cup chopped pimento
1 cup shredded mild Cheddar cheese
6 frozen biscuits, thawed
Preheat oven to 350 degrees. Grease the bottom and sides of an 11 x 7-inch baking dish.
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.
Yield: 4 servings
Calories: 500; Cholesterol: 116mg; Carbohydrates: 23g; Protein: 30g; Sodium: 963mg