Green Bean Casserole with Biscuits |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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My husband is a real meat and potatoes man, but he'll always try the various foods I prepare. He especially enjoys this creamy casserole served over hot homemade biscuits. Ingredients:
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted |
1 can (5 ounces) evaporated milk |
3 cups frozen green beans, thawed and drained |
3 cups diced cooked chicken |
1 cup chopped celery |
2 tablespoons chopped onion |
1 jar (2 ounces) diced pimientos, drained |
1/2 cup chow mein noodles |
1/2 cup slivered almonds, toasted |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/2 cup french-fried onions |
hot biscuits |
Directions:
1. In a large bowl, stir soups and milk until smooth. Add the next nine ingredients. Spoon into a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 40 minutes or until bubbly. Sprinkle with onions; bake 10 minutes longer. Serve over biscuits. Yield: 4-6 servings.
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