Creamed Chicken and Biscuits

This is a total comfort food dish. You can make it with fresh chicken breasts, like I've done tonight, or you can skip the first step and use leftover chicken or a rotisserie chicken. I have also made it a little lighter by using low-fat ingredients (98% fat-free cream of chicken and light sour cream). I've made this several times before, and this won't be the last! This is great for these cold nights we've been having. Fills your belly up!



1/2 large onion, diced
1 1/2 teaspoons butter (I used olive oil)
4 cups chopped chicken (3 breasts)
1 (10-3/4 oz.) can cream of chicken soup
1 cup sour cream
1/2 cup milk
1 cup shredded cheese, divided
6-8 Grands biscuits

Preheat oven to 350 degrees. Grease an 11 X 7 inch baking dish.

Season chicken breasts with salt and pepper. Saute in a medium skillet over medium heat 6-7 minutes on each side or until no longer pink. Remove from skillet and set aside. Chop onion; wipe out skillet and heat butter or olive oil in skillet; stir in onion and saute until tender (about 4 minutes). Cut up chicken into chunks.

Combine onion, chicken, soup, sour cream, and milk in medium bowl; mix well. Spoon mixture into baking dish and bake for 15 minutes.

Remove from oven and sprinkle baked layer with 3/4 cup cheese. Arrange biscuits on top in a single layer. (I used a square dish, so I halved 2 biscuits and placed in the pan to fill up the space. Use how many your pan will allow). Sprinkle with remaining cheese.

Bake until biscuits are golden brown and sauce is bubbly. About 25 minutes longer.


Enjoy!


(adapted from GroupRecipes.com)