Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

I was reorganizing my recipe's when I came across this recipe that I'd gotten as a freebee in the mail some years ago and never tried. I modified the recipe to suit my tastes, and was pleasantly surprised. If you are in a time crunch, this dish can take two modifications that will greatly reduce preparation time. 1) you can use canned or precooked/chopped chicken and 2) you can use frozen or out of a can biscuits (just make sure they are thawed first)

Ingredients Nutrition

Directions

  1. For biscuits:.
  2. Combine dry ingredients in mixer bowl at low speed.
  3. In mixer, slowly add shortening until mixture is crumbly.
  4. Slowly add milk until dough forms. Replace mixer paddle with dough hook and knead dough until dough is elastic (if dough hook is unavailable knead by hand).
  5. Sprinkle flour on hard surface. Place dough on surface, sprinkle dough with flour. With rolling pin, roll dough to about 1/2" thickness.
  6. Using biscuit cutter or the top of a drinking glass, cut out as many biscuits as possible.
  7. Knead remaining dough until ball is reformed, roll out again to 1/2" thickness and cut as many biscuits as possible.
  8. You should have about 6 biscuits.
  9. Main Dish:.
  10. Prehead oven to 350. Grease sides and bottom of an 11 x 7 inch baking dish.
  11. Chop onion. Heat butter in small skillet over medium high heat until melted. Add onion and saute until translucent and tender.
  12. Combine onion, chicken, soup, sour cream, and milk in a medium bowl. Spoon mixture into baking dish.
  13. Bake for 15 minutes, remove from oven.
  14. Sprinkle baked layer with 3/4 cup of cheese. Arrange biscuits in a single layer over top. Sprinkle with remaining cheddar.
  15. Bake until biscuits are golden brown and sauce is bubbly, about 20 minutes longer.