Robert Ogle
  • 1/2 large onion
  • 1 1/2 tsp. butter
  • 4 cups chopped cooked chicken
  • 1 can cream of chicken soup
  • 1 cup sour cream
  • 1/2 cup milk
  • 1/2 cup chopped pimiento
  • 1 cup shredded mild Chedder cheese, divided
  • 6 frozen biscuits, thawed
  1. Preheat oven to 350.  Grease the bottom and sides of an 11x7-inch baking dish.
  2. Chop the onion. Heat butter in a small non-stick skillet over medium-high heat until melted. Stir in onion. Saute until tender.
  3. Combine onion, chicken, soup, sour cream, and pimento in a medium bowl and mix well. Spoon mixture into prepared baking dish. Bake for 15 minutes. Remove fom oven. 
  4. Sprinkle baked layer with 3/4 cu of the cheddar. Arrange biscuits in single layer over top. Sprinkle with remaining Cheddar. 
  5. Bake until biscuits are golden brown and the sauce is bubbly, about 20 minutes longer. Serve immediately.
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