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CREAMED CHICKEN IN BISCUIT BOWLS




Source of Recipe


Lynne Tolley/Miss Mary Bobo's


List of Ingredients




2 T butter or margarine
1/2 c finely chopped onion
1/2 c finely chopped celery
1/2 c sliced mushrooms
1 can cream of chicken soup
1/2 c milk
1/4 t dried tarragon
4 oz shredded sharp Cheddar cheese
2 1/2 c chopped cooked chicken
1/2 of 16-oz. pkg. frozen peas & carrots, thawed
1 (2 oz) jar diced pimiento, drained
1/4 t salt
1/2 t pepper


Recipe



Melt butter in a large skillet over medium-high heat, add onions, celery and mushrooms and saute 2 to 3 minutes or until tender.

Whisk in soup, milk and tarragon and cook over medium-low heat 3 to 4 minutes, stirring occasionally. Add cheese, stirring constantly until cheese melts. Stir in remaining ingredients, cook over low heat, stirring often, 10 minutes or until thouroughly heated. Serve in biscuit bowls. (See notes)

NOTES:
To make biscuit bowls, use a 16.3 oz can of refrigerated jumbo flaky biscuits. Separate and roll each biscuit into a 5-inch circle. Invert 6-oz custard cups or ramekins several inches apart on a lightly greased baking sheet. Coat outside with cooking spray. Mold flattened biscuits around outside of custard cups and bake at 350 degrees for 14 minutes. Cool slightly and remove from custard cups.