Thread: Creamed Chicken and Biscuits

½ large onion, chopped
2 Tbs butter
4 cups chicken breast tenderloins (about 8-10 tenders)
1 10¾-ounce can cream of chicken soup
1 cup sour cream
½ cup milk
½ cup chopped pimento
1½ 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 ½ cup cheddar.

8 Bake about 20 minutes, until biscuits are golden brown and sauce is bubbly. Serve immediately.