Saturday, February 21, 2009

Creamed Chicken & Biscuits

I did not take this picture...I scanned it off the recipe card

This recipe comes from a recipe card I got in the mail over a decade ago. You know the kind you get in the mail in hopes that you will subscribe and pay an outrageous price for the rest. I have been holding on to it for years and figured it was about time I tried it out.

Hero doesn't like chicken and dumplings; this recipe reminded him too much of the dish he dislikes. This was not a hit with him. However, Miss M and I enjoyed it thoroughly.

Prep time: 28 minutes Baking time: 35 minutes Serves: 6

  • 1/2 large onion
  • 1 1/2 tsp butter
  • 4 cups chopped cooked chicken
  • 1 (10 3/4 ounce) can cream of chicken soup
  • 1 cup sour cream
  • 1/2 cup milk
  • 1/2 cup chopped pimiento
  • 1 cup shredded mild Cheddar cheese, divided
  • 6 frozen biscuits, thawed
  • I had a handful of fresh mushrooms that I wouldn't use before they went bad, I quarted them and added them to this recipe. I thought it was good, but then again I like mushrooms.
  • I also added a clove of garlic to this recipe...we are garlic people.
  1. Preheat oven to 350F. Grease the bottom and sides of an 11x7-inch baking dish.
  2. Chop the onion. Heat butter in a small nonstick skillet over medium-high heat until melted. Stir in onion. Saute until tender. At this point I added the chopped mushrooms and sauted them for a few minutes with the onions. I also added one clove of fresh garlic at this point.
  3. Combine onion, chicken, soup, sour cream, milk and pimiento in a medium bowl and mix well. Soon mixture into prepared baking dish. Bake for 15 minutes. Remove from oven.
  4. Sprinkle baked layer with 3/4 cup of the cheddar. Arrange biscuits is single layer over top. Sprinkle with remaining cheddar.
  5. Bake until biscuits are golden brown and the sauce is bubbly. About 20 minutes longer. Serve immediately.
We are a small family of three and I didn't really want to have this as left overs right away. So I made the recipe as it reads up to the cheese. I used about double the cheese, and instead of frozen biscuits I used the Pillsbury Grand biscuits that come in a tube of eight biscuits. I split the chicken mixture between two 8x8 inch pans. I baked both casseroles for the initial 15 minutes. Added the cheese and biscuits to both casseroles as directed. One casserole went back into the oven to finish baking for dinner that night. The other casserole cooled and was then frozen before being vacuumed sealed for another night. All that needs to be done with the second casserole is thawed and then baked for that last twenty minutes.

1 comment:

Census (aka Cen aka June.S) said...

My mouth is watering!! I have just been reading your recipes and I think I need to try out a few...they sound delicious!!!
Thanks for sharing them.