Creamed Chicken in Biscuit Bowls |
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Prep Time: 1500 Minutes Cook Time: 0 Minutes |
Ready In: 1500 Minutes Servings: 8 |
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This is comfort food at it's best! You can make this using cooked turkey instead of chicken, use your favorite mixture of frozen veggies for this, I added in some fresh corn that I sliced off the cob with a mixture of frozen peas and carrots. Prepare the creamed sauce first! You might want to consider doubling this recipe, it is really good! Ingredients:
3 tablespoons butter |
1 small onion, sinely chopped |
1 tablespoon fresh minced garlic (or to taste) |
2 large celery ribs, finely diced |
1 (10 ounce) can cream of chicken soup, undiluted |
1/2 cup half-and-half cream |
1 pinch poultry seasoning |
1 1/2 cups old cheddar cheese, shredded |
3 tablespoons parmesan cheese |
2 -3 cups cooked chicken, chopped |
1 (10 ounce) package frozen vegetables, thawed |
salt and pepper |
1 (16 ounce) can flakey large refrigerated biscuits |
Directions:
1. For the creamed sauce; In a large skillet melt butter; add in the onion with thyme, poultry seasoning, garlic and celery, saute for about 3 minutes or until just slightly tender.
2. Add in the cream of chicken soup and 1/2 cup half and half cream; cook over medium heat, stirring for about 5 minutes.
3. Add in the 1-1/2 cups cheddar cheese and 3 tablespoons Parmesan cheese, stirring until the cheese has melted.
4. Add/stir in the cooked chicken with the thawed veggies; cook over low heat stirring for about 25 minutes, season with salt and pepper to taste.
5. For the biscuit bowls; set oven to 350 degrees.
6. Roll out each biscuit into a 5-inch circle.
7. Place the biscuits into individual 6-ounce custard cups or ramekins; place several inches apart on a baking sheet.
8. Using fingers, mold the flattened biscuits around the custard cups.
9. Bake for about 12-15 minutes.
10. Cool slightly and remove the biscuits from the cups.
11. Fill each biscuits with the creamed chicken filling.
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