~~~CHICKEN & A BISCUIT CASSEROLE~~~
~~~CHICKEN & A BISCUIT CASSEROLE~~~
Ingredients1 small onion1 1/2 teaspoons butter2 lbs chopped cooked chicken breasts or 2 lbs boneless skinless chicken thighs1 (10 3/4 ounce) can cream of chicken soup do not dilute1 can drain peas (optional)1/2 cup mayonnaise1 cup milk1/2 cup chopped pimiento or 1/2 cup sauted red bell peppers or 1/2 cup jarred roasted red pepper1 1/2 cups shredded mild cheddar cheeserefrigerated biscuit DirectionsPreheat oven to 350.Grease the bottom and sides of an 9x13 inch baking dish or 21/2 quart casserole dish.Chop the onion.Heat butter in a small nonstick skillet and saute until tender.Combine cooked onion, soup, chicken, milk, pimiento, and mayo in a bowl and then turn into the prepared baking dish.Bake for 15 minutes and remove from oven.Sprinkle 1 cup of the cheese over the baked mixture.Arrange biscuits decoratively in a single layer and sprinkle remaining 1/2 cup cheese over them.Return casserole to oven and bake until biscuits are golden brown and sauce is bubbly, usually about 20 minutes longer.
1 small onion
1 1/2 teaspoons butter
2 lbs chopped cooked chicken breasts or 2 lbs boneless skinless chicken thighs
1 (10 3/4 ounce) can cream of chicken soup do not dilute
1 can drain peas (optional)
1/2 cup mayonnaise
1 cup milk
1/2 cup chopped pimiento or 1/2 cup sauted red bell peppers or 1/2 cup jarred roasted red pepper
1 1/2 cups shredded mild cheddar cheese
refrigerated biscuit
DirectionsPreheat oven to 350.Grease the bottom and sides of an 9x13 inch baking dish or 21/2 quart casserole dish.Chop the onion.Heat butter in a small nonstick skillet and saute until tender.Combine cooked onion, soup, chicken, milk, pimiento, and mayo in a bowl and then turn into the prepared baking dish.Bake for 15 minutes and remove from oven.Sprinkle 1 cup of the cheese over the baked mixture.Arrange biscuits decoratively in a single layer and sprinkle remaining 1/2 cup cheese over them.Return casserole to oven and bake until biscuits are golden brown and sauce is bubbly, usually about 20 minutes longer.
Preheat oven to 350.
Grease the bottom and sides of an 9x13 inch baking dish or 21/2 quart casserole dish.
Chop the onion.
Heat butter in a small nonstick skillet and saute until tender.
Combine cooked onion, soup, chicken, milk, pimiento, and mayo in a bowl and then turn into the prepared baking dish.
Bake for 15 minutes and remove from oven.
Sprinkle 1 cup of the cheese over the baked mixture.
Arrange biscuits decoratively in a single layer and sprinkle remaining 1/2 cup cheese over them.
Return casserole to oven and bake until biscuits are golden brown and sauce is bubbly, usually about 20 minutes longer.
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