Not Grandma's Creamed Chicken & Biscuits |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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The original recipe is from Grandma's Kitchen Treasured Family Recipes. The fat content was so high that I would never dream of serving it to my family. With the reduced fat contents that I used, I've found this to be delicious. When I don't have leftover cooked chicken, I buy a small precooked rotisserie chicken at the market. Ingredients:
1/2 medium onion |
1 1/2 teaspoons olive oil |
4 cups chopped cooked chicken |
1 (10 1/4 ounce) can reduced-fat cream of chicken soup |
1 cup fat free sour cream |
1/2 cup skim milk |
1/2 cup chopped pimiento (or roasted red peppers) |
1 cup shredded low-fat cheddar cheese |
6 -8 refrigerated reduced-fat buttermilk biscuits (depending on size) |
1/2 package of uncooked baby spinach (4-6 oz.) or 1/2 package frozen peas |
Directions:
1. Preheat oven to 350*F.
2. Spray the bottom and sides of an 11x7-inch baking dish with cooking spray.
3. Chop the onion.
4. heat olive oil in a nonstick skillet over medium high heat and saute onion until tender.
5. Combine onion, spinach, chicken, soup, sour cream, milk and pimiento in a medium bowl and mix well.
6. spoon mixture into prepared baking dish.
7. Bake for 15 min.
8. Remove from oven.
9. Sprinkle baked layer with 3/4 cup of cheddar.
10. Arrange biscuits in a single layer over top.
11. Sprinkle with remaining cheddar.
12. Bake until biscuits are golden brown and the sauce is bubbly, about 20min.
13. or longer.
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