Post by Debbie on Jun 7, 2012 23:15:24 GMT -5
1/2 large onion
1 1/2 teaspoons butter
4 cups chopped cooked chicken
1 (10 3/4-ounce) can cream of chicken soup
1 cup sour cream
1/2 cup milk
1/2 cup chopped pimiento
1 cup shredded mild Cheddar cheese, divided
6 frozen biscuits, thawed
Chop the onion. Heat butter in a small nonstick skillet over medium-high heat until melted. Stir in onion. Sauté until tender.
Combine onion, chicken, soup, sour cream, milk and pimiento in a medium bowl and mix well. Spoon mixture into prepared baking dish. Bake for 15 minutes. Remove from oven.
Sprinkle baked layer with 3/4 cup of the 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 immediately.
1 1/2 teaspoons butter
4 cups chopped cooked chicken
1 (10 3/4-ounce) can cream of chicken soup
1 cup sour cream
1/2 cup milk
1/2 cup chopped pimiento
1 cup shredded mild Cheddar cheese, divided
6 frozen biscuits, thawed
Chop the onion. Heat butter in a small nonstick skillet over medium-high heat until melted. Stir in onion. Sauté until tender.
Combine onion, chicken, soup, sour cream, milk and pimiento in a medium bowl and mix well. Spoon mixture into prepared baking dish. Bake for 15 minutes. Remove from oven.
Sprinkle baked layer with 3/4 cup of the 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 immediately.