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
1. Preheat oven to 350 degrees F. Grease the bottom and sides of an 11 x 7-inch baking dish.
2 Chop the onion. Heat butter in a small nonstick skillet over medium-high heat until melted. Stir in onion. Saute until tender.
3. 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.
4 Sprinkle baked layer with 3/4 cup 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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