Creamed Chicken and Biscuits Serves 6
½ large sweet onion
1 can Mexican Corn, drained and rinsed
1-½ teaspoon butter
4 cups chopped cooked chicken
1 (10-¾ ounce) can Cream of Chicken Soup
1 Cup Sour Cream
½ Cup milk
1 cup shredded mild cheddar cheese
6 frozen biscuits, thawed
1. Preheat oven to 350 degrees. Grease the bottom and sides of an 11x7-inch baking dish.
2. Chop the onion. Heat butter in a small nonstick skillet over med-high heat until melted. Stir in onion. Saute until tender.
3. Combine onion, chicken, soup, sour cream, milk in a med bowl and mix well. Spoon mixture into prepared baking dish. Bake for 15 minutes. Remove from oven.
4. Sprinkle baked layer with ¾ cup of the cheddar cheese. Arrange biscuits in single layer over top. Sprinkle with remaining cheese.
5. Bake until biscuits are golden brown and the sauce is bubbly, about 20 minutes longer. Serve immediately.
This is so very good, and a sweet friend brought this to us after I had back surgery. So much appreciated.
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