Creamed Chicken and Biscuits

Creamed Chicken and Biscuits is a classic comfort food dinner.  The creamy chicken filling is topped with cheesy biscuits for a hearty and delicious dinner.   This is comfort food and also a quick and easy recipe to prepare.

I made the recipe twice.  The first time I used 8 biscuits and the next time 6 biscuits.   I think I prefer only using 6 biscuits.  The original recipe calls for topping with 6 biscuits.

Using rotisserie chicken and frozen biscuits make this recipe even easier and quick to make.

Creamed Chicken and Biscuits

  • Servings: 6
  • Difficulty: easy
  • Print

1 tablespoon butter
1/2 cup diced onion
1 (10 1/4 oz) can cream of chicken soup
1 cup sour cream
1/2 cup milk
1/2 cup chopped pimiento
4 cups diced cooked chicken
1 cup shredded mild Cheddar cheese, divided
6-8 frozen biscuits, thawed

Preheat the oven to 350 degrees F.  Spray the bottom and sides of an 11×7 inch baking dish. Set aside.

Heat butter in a small skillet over medium-high heat until melted.  Stir in diced onions.  Saute until tender but not browned, about 1-2 minutes.

Combine the onion, soup, sour cream, milk, and pimiento in a large bowl and mix well.  Stir in the chicken.

Spoon the mixture into the prepared baking dish.  Bake for 15 minutes; remove from the oven.

Sprinkle baked layer with 3/4 cup of the Cheddar cheese.  Arrange biscuits in a single layer over top  and sprinkle with the remaining Cheddar cheese.   Bake until biscuits are golden brown and the sauce is bubbly, about 20 minutes longer.  Serve immediately.  Store leftovers in a covered container in the refrigerator.  

Notes:
1. I used rotisserie chicken for this recipe.
2. Leftovers can be warmed up in the microwave.
3.  Adapted from a Grandma’s Kitchen recipe card.  I found the card tucked inside one of my old cookbooks.

Below is a photo of a little red squirrel that stopped by for a visit.

 

 

 

 

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