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Creamed chicken in biscuit bowls

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Creamed chicken in biscuit bowls photo 1

Creamed chicken in biscuit bowls photo 2

Ingredients/Components

butter - 2 Tbsp
chopped onion - 1/2 c
chopped celery - 1/2 c
sliced mushrooms fresh or canned - 1/2 c
can condensed cream of chicken soup - 1 3/4
milk - 1/2 c
shredded sharp Cheddar cheese - 1 c
chopped cooked chicken
pkg - 1/2 oz
jar diced pimiento, drained - 1 oz
salt - 1/4 tsp
pepper - 1/2 tsp
Biscuit Bowls recipe follows - 1 item
Add onion, celery and mushrooms
vegetable cooking spray - 1 item

How to make creamed chicken in biscuit bowls:

Melt butter in a large skillet. Add onion, celery and mushrooms. Saut 2 to 3 minutes until tender. Whisk in chicken soup and milk and cook over medium-low heat 3 to 4 minutes, stirring occasionally. Add cheese, stirring constantly, until melted. Stir in chicken, peas, carrots, pimiento, salt and pepper. Cook over low heat 8 to 10 minutes. Spoon into Biscuit Bowls.Biscuit Bowls:1 (16.3 oz.) can refrigerated jumbo flaky biscuits vegetable cooking spray Roll each biscuit to a 5-inch circle. Invert 8 (6-ounce) custard cups several inches apart on a lightly greased baking sheet. Spray cups. Mold flattened biscuits around the outside of cups and bake at 350° for 12 to 15 minutes. Cool before removing the Biscuit Bowls from cups. You can use any kind of cup that can go in the oven for your molds. If biscuits seem too sticky, lightly flour before rolling out.

Recipe categories: Chicken, Main dish, Poultry.

Rating:

3.2

Average rating: 3.2, total votes: 5

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