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    Creamed Chicken Casserole


    Source of Recipe


    TOH BB 2009

    Recipe Introduction




    NOTE: This is RICH! You may sub sour cream for the mayo if you wish.



    This dish is delicious! Very filling and my family loved it! There was a richness to it but still amazingly good!


    List of Ingredients




    1 small onion
    1 1/2 teaspoons butter
    2 lbs chopped cooked chicken breasts or boneless skinless chicken thighs
    1 (10 3/4 ounce) can cream of chicken soup
    1 cup mayonnaise (I used 1/2 cup mayo, 1/2 cup sour cream)
    1/2 cup milk
    1/2 cup chopped pimiento or sauteed red bell peppers (I used sweet red bell pepper)
    1 1/2 cups shredded mild cheddar cheese
    refrigerated biscuits or croissants or dinner rolls (I used Big Buttery crescent rolls, 6 to a can)

    Recipe



    Preheat oven to 350.
    Spray the bottom and sides of an 11x7 inch baking dish or 10 inch quiche dish.
    Chop the onion.
    Heat butter in a small nonstick skillet and sautee until tender.
    Combine cooked onion, soup, chicken, milk, pimiento, and mayo in a bowl and then turn into the prepared baking dish.
    Bake for 15 minutes and remove from oven.
    Sprinkle 1 cup of the cheese over the baked mixture.
    Arrange biscuits or croissants (croissants are better!) decoratively in a single layer and sprinkle remaining 1/2 cup cheese over them.
    Return casserole to oven and bake until biscuits are golden brown and sauce is bubbly, usually about 20 minutes longer.

 

 

 


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