Sunday, April 19, 2009

Creamy Chicken and Biscuits

Another winner in the Cotton home!

1/2 Med. Onion (dehydrated Onion)
1 1/2 tsp. Butter
4 C Chopped cooked chicken (can chicken)
1 (10 3/4 oz) can cream chicken soup (or make your own)here
1 C sour Cream (just omit if using for straight food storage recipe)
1/2 C Milk
1/2 C chopped pimiento (optional) I substituted this with peas
1 C Shredded cheese
6 frozen biscuits, thawed

Preheat oven to 350
Grease bottom and sides of 11x7 baking dish
Chop the onion. Heat butter in small nonstick skillet over medium heat. Stir in Onion, saute until tender.
Combine onion, chicken, soup, sour cream, milk and pimiento in med bowl. Mix well then pour into prepared baking dish. Bake 15 min. Remove form oven. Sprinkle baked layer with 3/4 cup of the cheese. Arrange biscuits in single layer over top. Sprinkle with remaining cheese. Bake until biscuits are golden brown and he sauce is bubbly, about 20 min. Serve immediately.

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