Creamed Chicken and Biscuits from Tami 1/2 Lg onion, chopped 1 1/2 tsp. butter 4 Cups cooked chicken, chopped 1 10 1/2 Oz. can cream of chicken soup 1 C. sour cream 1/2 C. milk 1/2 C. chopped pimentos (Opt.) 1 C. shredded Cheddar cheese, divided 6 refrigerator biscuits
1. Preheat oven to 350F. Grease or use non stick spray, the bottom and sides of an 11x7 baking pan. Heat butter in a small skillet over med-high heat, stir in and saute onion until tender.
2. Combine onion, chicken, soup, sour cream, milk and pimento in a medium bowl and mix well. Spoon mixture into baking dish. Bake for 15 minutes. Remove from oven.
3. Sprinkle top with 3/4 of the cheese. Arrange biscuits in single layer on top. Sprinkle with remain cheese. Bake until biscuits are golden brown and the sauce is bubbly. About 20 minutes longer.. Serve immediately. Options: add a layer of sliced tomatoes before adding the first layer of cheese. You can also add other vegetables if you want, sort of like a pot pie. If adding seasoning, be careful with salt as the soup will add enough. Enjoy!
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