Chicken & Biscuits
Adapted from a recipe in the Casserole Cook Book, page 21.
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.
Prep Time 30 minutes mins
Cook Time 15 minutes mins
Course Main Dish
Cuisine American
- 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
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.