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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Creamed Chicken and Biscuits Recipe

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This recipe for Creamed Chicken and Biscuits is from Our Pennsylvania Roots Family Cookbook, 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 chopped
1 1/2 tsp. butter
4 c. chopped cooked chicken
1 (10 3/4 oz.) can cream of chicken soup
1 c. sour cream
1/2 c. milk
1/2 c. chopped pimiento (optional)
1 c. shredded cheddar cheese divided
6 frozen biscuits thawed
Directions:
Directions:
Preheat oven to 350 degrees. Grease bottom and sides of 11 x 7 baking dish.
Heat butter and saute onion until tender.
Combine onion, chicken, soup, sour cream, milk and pimiento in medium bowl and mix well. Spoon mixture into baking dish.
Bake for 15 minutes and remove from oven.
Sprinkle baked layer with 3/4 cup of cheese. Arrange biscuits in single layer over top. Sprinkle with remaining cheddar.
Bake until biscuits are golden brown and sauce is bubbly, about 20 minutes more. Serve.
Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
You might have to lengthen last cooking time in order that biscuits are cooked through.

 

 

 

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