Creamed Chicken And Biscuits Grandmas Kitchen Recipe 375

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking dish.
• Melt butter in a skillet over medium heat; cook and stir onion until translucent, about 5 minutes. Transfer onion to a bow; stir chicken, chicken soup, sour cream, milk, and pimentos with the onion. Pour mixture into the prepared baking dish.
• Bake in the preheated oven until chicken and sauce are hot, about 15 minutes. Sprinkle top with 3/4 cup shredded Cheddar cheese; arrange biscuits in a single layer over chicken mixture. Top with remaining 1/4 cup Cheddar cheese.
• Return to oven and bake until sauce is bubbling and the biscuits are golden brown, 20 more minutes.

Steps:

• Preheat oven to 350°F Grease the bottom and sides of an 11x7-inch baking dish.
• Chop onion.
• Heat butter in a small nonstick skillet over medium-high head until melted.
• Stir in onion.
• Saute 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 a single layer over top; sprinkle with remaining Cheddar.
• Bake until biscuits are golden brown and sauce is bubbly, about 20 minutes.
• Serve immediately.

Steps:

• 1 Preheat oven to 350°F Grease the bottom and sides of an 11x7-inch baking dish. 2 Chop onion. 3 Heat butter in a small nonstick skillet over medium-high head until melted. 4 Stir in onion. 5 Saute until tender. 6 Combine onion, chicken, soup, sour cream, milk, and pimiento in a medium bowl and mix well. 7 Spoon mixture into prepared baking dish. 8 Bake for 15 minutes; remove from oven. 9 Sprinkle baked layer with 3/4 cup of the Cheddar. 10 Arrange biscuits in a single layer over top; sprinkle with remaining Cheddar. 11 Bake until biscuits are golden brown and sauce is bubbly, about 20 minutes. 12 Serve immediately.

Steps:

• In a large bowl, combine the flour, baking powder and salt; add milk and oil. Stir until the dough forms a ball. On a lightly floured surface, knead 8-10 times or until smooth. , Roll or pat dough into a 6-in. square about 1 in. thick. Cut into six rectangles. Place on a lightly greased baking sheet. Bake at 450° for 10-12 minutes or until golden brown. , Meanwhile, in a large skillet, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually add milk; bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until thickened. Stir in chicken and parsley; cook until heated through. Split biscuits; top with the creamed chicken.

Steps:

• 1. Preheat oven to 350. Grease 11x7 baking dish
• 2. Chop onion and saute with butter until tender.
• 3. Combine: onion, chicken, peas and carrots, soup, sour cream, milk and pour into baking dish. Sprinkle with black pepper.
• 4. Bake for 15 mins.
• 5. Remove from oven, sprinkle 3/4 cup of cheese over top. Place frozen biscuits on top of cheese. Sprinkle with remaining cheese.
• 6. Bake another 20 mins, or until biscuits are golden and dish is bubbly.

Steps:

• Melt butter in a large saucepan over medium heat. Stir in flour, then add broth, cream, garlic powder, salt and pepper. Mix together and cook until thickened. Stir in chicken, peas and almonds. Heat through and serve over hot cooked biscuits.

Steps:

• Preheat oven to 350*F.
• Spray the bottom and sides of an 11x7-inch baking dish with cooking spray.
• Chop the onion.
• heat olive oil in a nonstick skillet over medium high heat and saute onion until tender.
• Combine onion, spinach, chicken, soup, sour cream, milk and pimiento in a medium bowl and mix well.
• spoon mixture into prepared baking dish.
• Bake for 15 min.
• Remove from oven.
• Sprinkle baked layer with 3/4 cup of cheddar.
• Arrange biscuits in a single layer over top.
• Sprinkle with remaining cheddar.
• Bake until biscuits are golden brown and the sauce is bubbly, about 20min.
• or longer.

Steps:

• Preheat oven to 350°F Grease the bottom and sides of an 11x7 inch baking dish.
• Chop the onion. Heat butter in a small nonstick skillet over medium-high heat until melted. Stir in onion, saute 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.