Creamed Chicken And Biscuits
Grill too much chicken? Save it, chop it up later and use it in this classic recipe
4 cups of chopped cooked chicken
1/2 large onion
1 - 1/2 teaspoon butter
1 (10 - 3/4 ounce) can of cream of chicken soup
1 cup sour cream
1/2 cup milk
1/2 cup chopped pimiento
1 cup shredded mild Cheddar cheese, divided into 1/4 and the remaining 3/4
6 frozen or dough canister biscuits; thaw if frozen
Preheat oven ti 350 degrees F. Grease the bottom and sides of an 11 x 7 inch baking dish. Chop the onion. Heat butter in a small nonstick skillet over medium-high heat until melted. Stir in onion. SautĂ© until tender.
Combine onion, chicken soup, sour cream, milk and pimmiento in a medium bowl and mix well. Spoon mixture into the prepared baking dish. Bake for 15 minutes. Remove from oven.
Sprinkle baked layer with 3/4 cup of Cheddar. Arrange biscuits in single layer over top. Sprinkle with remaining Cheddar. Bake until biscuits are golden brown and the sauce is bubbly, about 20 minutes longer. Serve hot from the oven.