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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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My mother used to make this recipe using leftover chicken. It has always been a favorite of mine, even though she used pimento which I don't care for. But you can leave it out, no harm done! Ingredients:
2 tablespoons oil |
1/2 lb sliced mushrooms |
1/2 small onion, chopped |
1 (10 1/2 ounce) can cream of chicken soup or 1 (10 1/2 ounce) can cream of mushroom soup |
1 teaspoon poultry seasoning |
1 cup milk |
2 tablespoons pimientos, chopped (optional) |
2 cups cooked chicken, diced or 2 cups cooked turkey |
1 cup frozen peas |
salt and pepper |
6 biscuits or 6 toast |
Directions:
1. Saute the onion and mushrooms in the oil until onion is translucent.
2. Add the soup, poultry seasoning, and milk mixing until well blended.
3. Add the pimento, if using, the chicken, peas, salt, and pepper.
4. Cook 10-12 minutes.
5. Cut biscuits in half.
6. Serve chicken and gravy sauce on biscuits or toast points, if preferred.
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