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Creamed Chicken in Biscuit Bowls

chicken, biscuits, vegetables, soup, celery, cheese, cream, onion, butter, garlic, seasoning



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) canflakey large refrigerated biscuits









Directions for Creamed Chicken in Biscuit Bowls Recipe



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.
Add in the cream of chicken soup and 1/2 cup half and half cream; cook over medium heat, stirring for about 5 minutes.
Add in the 1-1/2 cups cheddar cheese and 3 tablespoons Parmesan cheese, stirring until the cheese has melted.
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.
For the biscuit bowls; set oven to 350 degrees.
Roll out each biscuit into a 5-inch circle.
Place the biscuits into individual 6-ounce custard cups or ramekins; place several inches apart on a baking sheet.
Using fingers, mold the flattened biscuits around the custard cups.
Bake for about 12-15 minutes.
Cool slightly and remove the biscuits from the cups.
Fill each biscuits with the creamed chicken filling.

Read the full directions on Food.com




Servings
8

Prepare time
Cook time
Total time

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