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    Creamed Chicken and Biscuits




    large onion, chopped
    2 Tbs butter
    4 cups chicken breast tenderloins (about 8-10 tenders)
    1 10-ounce can cream of chicken soup
    1 cup sour cream
    cup milk
    cup chopped pimento
    1 cups shredded cheddar cheese
    6-8 frozen biscuits (I use the pillsbury frozen biscuits
    1 Tbs olive oil
    salt and pepper

    1 Preheat oven to 350

    2 Grease bottom of large casserole baking dish.

    3 Fry chicken tenders in 1 Tbsp. olive oil and 1 Tbsp. butter. Salt and pepper lightly. Lightly brown both sides. Chop in half with spatula when done. Place in bottom of buttered baking dish.

    4 Chop onion and saute in 1 Tbsp. butter.

    5 Combine onion, cream of chicken soup. sour cream, milk & chopped pimento in a small bowl. Mix well. Pour on top of chicken, spread evenly.

    6 Bake for 15 minutes. Remove from oven and sprinkle with 1 cup of shredded cheese.

    7 Arrange layer of biscuits over the top. Sprinkle with cup cheddar.

    8 Bake about 20 minutes, until biscuits are golden brown and sauce is bubbly. Serve immediately.
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    Last edited by LariP; 01-20-2013 at 08:11 AM.

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