Chicken & Biscuits
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Casserole (1½ quart)
Ingredients
- 1 can condensed cream of chicken soup, (10½ oz / 298 g), Shortcut
- ⅔ cup evaporated milk
- ¼ teaspoon salt
- 1½ cups Cheddar cheese, shredded
- 2 cups cooked chicken, or turkey, diced
- 1 cup celery, sliced
- ¼ cup green bell pepper, diced
- ¼ cup pimento, diced
- pimento drop biscuits, Link in Notes
Instructions
- Preheat your oven to 230° C (450° F). Get out and grease a 1½ quart casserole.
- In a medium sauce pan on medium heat, add the soup, milk, and salt. Mix together and stir constantly.
- Add the cheese, stirring until melted and mixed in.
- Add the chicken, celery, bell pepper, and pimento. Mix together and heat through.
- Pour into the prepared casserole.
- Top with pimento drop biscuits around the edge of casserole.
- Bake uncovered for 15 minutes or until biscuits are golden brown.
- Serve with sides of your choice, enjoy.
Notes
Low cost per serving.
Additional recipe: Pimento Drop Biscuits.
Shortcut: Condensed Cream of Chicken Soup.
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