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
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