There are two ways to make this. The way that I am
showing is how I make it for my crew, mainly because Preacher Man despises
English peas and wouldn’t eat my chicken pot pie version of this, but I’m
sharing both.
Here is what you need to make Creamed Chicken and
Biscuits:
½ large onion, chopped
1 ½ Tbsp. butter
½ tsp. salt
¼ tsp. black pepper
½ tsp. garlic powder
4 cups cooked chicken, cut up
1 can cream of chicken soup
½ cup milk
¼ cup chopped pimiento (for pot pie version use ½ cup
frozen peas and carrots and 1 large potato, diced)
1 cups cheddar cheese, divided
6 frozen biscuits, thawed
First, heat butter in skillet over medium heat,
add onion and cook until tender. If making the chicken pot pie version, then
boil the potato until tender. I use leftover baked potatoes for this most of
the time.
Next combine onion, spices, chicken, soup, sour
cream, milk, and pimento (or peas and carrots and potato); mix well.
Pour into a greased 11x7 baking dish.
Bake in a 350 degree oven for 15 minutes. Remove
from oven and top with ¾ cup of cheese.
Arrange biscuits in a single layer over top of
casserole.
Sprinkle with remaining cheese.
Bake in oven until biscuits are golden brown and
sauce is bubbly, about 20 minutes longer.
When serving be sure and get some of that yummy
goodness on top of the biscuit.
Southern comfort at its finest and easiest!
Creamed
Chicken and Biscuits
½
large onion, chopped
1
½ Tbsp. butter
4
cups cooked chicken, cut up
1
can cream of chicken soup
1
cup sour cream
½
cup milk
¼
cup pimiento, chopped (or 1/2 cup frozen peas and carrots and 1 large potato,
diced)
1
cup cheddar cheese, divided
6
frozen biscuits, thawed
Preheat oven to 350 degrees, grease bottom and
sides of an 11x7 inch baking dish. Heat butter in skillet over medium heat; add
onion and cook until tender. (Boil potato in small saucepan until tender if
making pot pie.) Combine onion, spices, chicken, soup, sour cream, milk, and
pimiento (or potato, and peas and
carrots); mix well. Pour into prepared baking dish. Bake for 15 minutes. Remove
from oven and top with ¾ cup of cheese. Arrange biscuits in a single layer over
top of casserole. Sprinkle with remaining cheese. Bake in oven until biscuits
are golden brown and sauce is bubbly, about 20 minutes longer.
When the weather outside is frightful, comfort
food is delightful in the tree house,
Chelli
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