Sour Cream Chicken & Biscuits
I got this recipe from some cards I received in the mail. The ingredients listed as optional are ones I don't actually use based on my preferences, but they are used in the original recipe. I hope you like it!
- Ready In:
- 1⁄2 large onion (optional)
- 1 1⁄2 teaspoons butter (optional)
- 4 cups cooked chopped chicken
- 1 (10 3/4 ounce) can cream of chicken soup
- 1 cup sour cream
- 1⁄2 cup milk
- 1⁄2 cup chopped pimiento (optional)
- 1 cup shredded cheddar cheese, divided
- 6 large biscuits (frozen, thaw before adding, canned, or homemade)
- Preheat oven to 350°F and grease the bottom and sides of an 11x7 baking dish.
- If using, chop the onion, melt butter in skillet, add onion and sauté until tender.
- Combine onion, chicken, soup, sour cream, milk, and pimiento in a medium bowl and mix well.
- Spoon mixture into prepare baking dish and bake for 15 minutes.
- Remove from over and sprinkle with 3/4 cup cheddar cheese, arrange biscuits in a single layer, then sprinkle with remaining 1/4 cheese.
- Bake for 20 minutes more or until biscuits are golden brown and sauce in bubbly.
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Well - I thought I had all the ingredients for this recipe. But when it came to the sour cream it was no where to be found in my fridge. So I poked around and found some Alloute herb and garlic cheese spread and thought I would give it a shot. I diluted it with some chicken stock and mixed it in and lo and behold this is now the most requested recipe in my house. Perhaps this is the "secret ingredient" some folks thought was missing.
Started with a 10 oz. package of grilled chicken breast strips, and searched for a recipe to surround them. This looked like a good basic combination, but obviously had no seasoning or pizzazz, but some of the reviews offered ideas. I sauted a handful of sliced baby carrot in olive oil, and added chopped shallots, til limp. When I turned the pan off, added a handful of frozen peas - just to separate. Seasoned liberally with Adobo, Ground chicken seasonings, black pepper, and garlic. Mixed with other ingredients as listed, and spread in a 11'x7" casserole. Baked open at 375 for 10 minutes. I had 3 slices of extra -sharp cheddar - placed on top, and 1/2 cup of Mexican mix shredded cheese. Topped with 6 Flaky Pillsbury refrigerator biscuits, sprinkled more grated cheese on top, and sprayed with Butter Spray. Returned to 375 oven for 25 minutes, and biscuits were done, flaky, and brown on top. DH is not overly fond of "one pot" meals, but said this was very tasty - have enough for another meal before we leave for 2 weeks. Thanks for providing a good idea, Loves2Teach
This is my boyfriendâ€™s favorite meal. I did make some changes to the recipe though. This is wonderful if you use 1 lb of ground chicken instead of cubes of chicken; it has a much better consistency. I cook the chicken with onions, carrots and celery. I would also season the chicken with whatever you like for some extra flavor. I also use slices of Munster cheese instead of cheddar cheese. And I agree with the person who said the biscuits need more time. I usually cook the biscuits for 30-35 mins.