Post by Kathy on Aug 28, 2016 18:44:20 GMT
Creamed Chicken Casserole
Recipe: hdmac_ WA (Bakespace & Taste Of Home)
This dish is delicious! Very filling and my family loved it! There was a richness to it but still amazingly good!
1 small onion, diced
1½ teaspoons butter
2 pounds cooked chicken breasts or boneless skinless chicken thighs, cooked and chopped
1 (10¾ 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)
1½ cups shredded mild cheddar cheese
refrigerated biscuits or croissants or dinner rolls (I used Big Buttery crescent rolls, 6 to a can)
Preheat oven to 350°
Spray the bottom and sides of an 8x11 baking dish.
Heat butter in a small nonstick skillet and saute onion until tender.
Combine cooked onion, soup, cooked chicken, milk, pimiento, and mayo in a bowl and then turn into the prepared baking dish.
Bake 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.
NOTE: This is RICH! You may sub sour cream for the mayo if you wish.
