Not Grandma's Creamed Chicken & Biscuits

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READY IN: 45mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 12
    medium onion
  • 1 12
    teaspoons olive oil
  • 4
    cups chopped cooked chicken
  • 1
    (10 1/4 ounce) can reduced-fat cream of chicken soup
  • 12
  • 12
    cup chopped pimiento (or roasted red peppers)
  • 1
  • 6 -8
    refrigerated reduced-fat buttermilk biscuits (depending on size)
  • 12
    package of uncooked Baby Spinach (4-6 oz.) or 1/2 package frozen peas
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DIRECTIONS

  • Preheat oven to 350*F.
  • Spray the bottom and sides of an 11x7-inch baking dish with cooking spray.
  • Chop the onion.
  • heat olive oil in a nonstick skillet over medium high heat and saute onion until tender.
  • Combine onion, spinach, chicken, soup, sour cream, milk and pimiento in a medium bowl and mix well.
  • spoon mixture into prepared baking dish.
  • Bake for 15 min.
  • Remove from oven.
  • Sprinkle baked layer with 3/4 cup of cheddar.
  • Arrange biscuits in a single layer over top.
  • Sprinkle with remaining cheddar.
  • Bake until biscuits are golden brown and the sauce is bubbly, about 20min.
  • or longer.
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