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Chicken And Biscuits
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- #13507
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
ingredients
3 tablespoons butter
3 boneless skinless chicken breasts, cooked
3 tablespoons chopped onion
3 tablespoons chopped celery
2 tablespoons Worcestershire sauce
2/3 drop Tabasco sauce
salt and pepper, to taste
1 can refrigerated buttermilk biscuits
1 can cream of mushroom soup
1/2 cup sour cream
1/2 cup milk
2 cups cheddar cheese, grated
directions
Chop chicken. In a skillet melt butter and saute onion and celery. Add Worcestershire sauce, Tabasco, salt and pepper. Add cut up chicken to this mixture. In a bowl, mix soup, sour cream and milk; set aside.
With a rolling pin, roll each biscuit out flat. Put a spoonful of chicken mixture on each biscuit, fold biscuit over and pinch all edges together.
Place biscuits in lightly greased baking dish and bake 10-15 minutes at 400 degrees F or until lightly brown. Remove from oven and cover with soup mixture and grated cheese and return to oven for 10-15 minutes until cheese and soup are bubbly.
added by
supersalad
nutrition data
936 calories, 55 grams fat, 59 grams carbohydrates, 51 grams protein per serving.
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reviews & comments
October 1, 2008
This was wonderful! I had to substitute bell pepper and mushrooms for the onions and celery, since I didn't have those on hand. I also heated the soup mixture before pouring over the cooked biscuits. Also, I had a good amount of the filling left over, so I incorporated it into the soup mixture. It turned out great! Loved it! Thanks for submitting this!
October 1, 2008
This was wonderful! I had to substitute bell pepper and mushrooms for the onions and celery, since I didn't have those on hand. I also heated the soup mixture before pouring over the cooked biscuits. Also, I had a good amount of the filling left over, so I incorporated it into the soup mixture. It turned out great! Loved it! Thanks for submitting this!