30 minutes
Preheat oven to 350*F.
Grease the bottom, and sides of an 11 X 17-inch baking dish.
Set aside.
1/2 large onion,
1 1/2 tsp. butter,
4 cups chopped cooked chicken,
1 (10oz.) can cream of chicken soup.
1 cup sour cream,
1/2 cup chopped pimiento,
1 cup shredded mild cheddar cheese divided,
6 frozen biscuits, thawed.
serves 6
Chop the onion. Heat butter in a small nonstick skillet over
medium-high heat until melted. Stir in onions. 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 cheddar cheese.
Arrange biscuits in single layer over top. Sprinkle with remaining cheese. Bake until biscuit are golden brown, and
bubbly, about 20 minutes longer. Serve immediately.
Preheat oven to 350*F.
Grease the bottom, and sides of an 11 X 17-inch baking dish.
Set aside.
1/2 large onion,
1 1/2 tsp. butter,
4 cups chopped cooked chicken,
1 (10oz.) can cream of chicken soup.
1 cup sour cream,
1/2 cup chopped pimiento,
1 cup shredded mild cheddar cheese divided,
6 frozen biscuits, thawed.
serves 6
Chop the onion. Heat butter in a small nonstick skillet over
medium-high heat until melted. Stir in onions. 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 cheddar cheese.
Arrange biscuits in single layer over top. Sprinkle with remaining cheese. Bake until biscuit are golden brown, and
bubbly, about 20 minutes longer. Serve immediately.
