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    Chicken Shortcake


    Source of Recipe


    4hanna

    Recipe Introduction


    Use canned or leftover cooked chicken

    List of Ingredients




    1 package refrigerated buttermilk(10 biscuits)
    Butter/margarine melted
    1 10 ¾-ounce can condensed cream mushroom soup
    1 101/2-ounce can condensed cream chicken soup
    ¼ cup of milk
    2 cups cubed cooked chicken
    1 3-ounce can sliced mushrooms, drained
    ¼ cup chopped green onion
    1 tablespoon chopped canned pimiento

    Recipe



    Preheat oven to 475 degrees. Remove refrigerated biscuits from package. Flatten biscuits with hand to make circles about 3 inches in diameter. Place 5 biscuits on baking sheet; brush with a little melted butter/margarine. Top each biscuit with another biscuit. Press edges together. Bake at 475 degrees until browned, 7-8 minutes. Meanwhile in a large saucepan blend mushroom soup, and milk. Add cubed chicken, mushrooms, green onion, and pimiento. Cook over low heat, stirring occasionly, till heated through. To serve, separate double biscuits; place bottom half on plate. Pour on some chicken sauce; add top biscuit and pour more sauce over.
    Serves: 5
 

 

 

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