Social Icons









Pages

Monday, June 6, 2016

Potsie's Creamed Chicken and Biscuits Casserole




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
1⁄2 cup mayonnaise
1 cup milk
1⁄2 cup chopped pimiento or 1⁄2 cup sauteed red bell peppers or 1⁄2 cup jarred roasted red pepper
1 1⁄2 cups shredded mild cheddar cheese
refrigerated biscuit

How to make it:

Preheat oven to 350.
Grease the bottom and sides of an 11x7 inch baking dish or 10 inch quiche 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.
NOTE: 02/16/09: This is RICH! You may sub sour cream for all or part of the mayo if you wish to cut back on the heaviness. 
The last time I made this I used a 1/4 cup of fat free mayo and 1/4 cup of sour cream. 
I think it was delicious! Also -- I took the suggestion of adding a cup of cooked green peas. 
What a terrific idea! I LOVED it! I think I might add two cups next time. 
Thanks to you all for making my humble recipe and leaving your suggestions. 
You GREATLY improved a recipe I was already proud of. Thanks so much.

No comments:

Post a Comment

 
 
Blogger Templates