Creamed Chicken & Biscuits

Ingredients

• 1/2 large onion
• 1 1/2 teaspoons 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

Steps

1. Preheat oven to 350°F. Grease the bottom and sides of an 11 x 7-inch baking dish.
2. Chop the onion. Heat butter in a small nonstick skillet over medium-high heat until melted. Stir in onion. Sauté until tender.
3. Combine onion, chicken, soup, sour cream, milk and pimiento in a medium bowl and mix well. Spoon 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 in 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.

Notes

Grandma’s secrets: when preparing any cooked chicken, make a little extra, chop and refrigerate up to three days so it’s ready for this or any simple chicken meal.

From a printed recipe (Grandma’s Kitchen: Treasured Family Recipes (Poultry Classics card 11; International Masters Publishers)) kept in Rosie Lee’s recipe box.

Rosie Lee’s original recipe cards

Tap the card to see it full size.