I saw this recipe and I knew I had to share it with you. Today in Southern California the weather is crisp again. It rained this morning and I’m sitting here at my desk with a cozy blanket over my legs. Never mind the fact that it will be 80 degrees tomorrow—today it is lovely. And today I want these creamy chicken and biscuits.
If you’re looking for a simple yet decadent recipe to prepare for your family tonight, I hope you’ll consider this one. Add additional spices to suit your family’s tastes, and if you’d like, you can add a can of mixed vegetables as well. Any way you cook this, it is bound to be delicious. Enjoy!
For this recipe you’ll need:
½ large onion
1 ½ teaspoons butter
4 cups chopped, cooked chicken breast
1 (10 ¾ ounce) can cream of chicken soup
1 cup sour cream
½ cup milk
½ cup chopped pimiento
1 cup shredded mild Cheddar cheese, divided
6-8 canned biscuits
To make this recipe:
Preheat oven to 350 degrees.
Grease the bottom and sides of an 11×9-inch baking dish.
Dice the onion. Heat the butter in a small skillet over medium-heat. Heat the butter until it’s melted. Stir in the onion, and sauté it until softened.
In a medium bowl, combine the onion, chopped chicken, cream of chicken soup, sour cream, milk, and pimiento and mix well. Spoon the mixture into the prepared baking dish and bake for 15 minutes. Remove from oven.
Sprinkle the casserole with ¾ cup of the Cheddar cheese. Arrange the biscuits in a single layer over the top of the cheese and top with the remaining Cheddar cheese. Bake until the biscuits are golden brown and the sauce is bubbly. This will take about 20 minutes. Serve immediately.