Matthew’s Recipes

Creamed Chicken and Biscuits




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1/2 large onion

1 1/2 teaspoons butter

4 cups chopped cooked chicken

1 (10 3/4 ounce) can cream of chicken soup

1 cup sour cream

1/2 cup milk

1/2 cup chopped pimiento

1 cup shredded mild cheddar cheese, divided

6 frozen biscuits, thawed


1 Preheat oven to 350°F Grease the bottom and sides of an 11x7-inch baking dish.

2 Chop onion.

3 Heat butter in a small nonstick skillet over medium-high head until melted.

4 Stir in onion.

5 Saute until tender.

6 Combine onion, chicken, soup, sour cream, milk, and pimiento in a medium bowl and mix well.

7 Spoon mixture into prepared baking dish.

8 Bake for 15 minutes; remove from oven.

9 Sprinkle baked layer with 3/4 cup of the Cheddar.

10 Arrange biscuits in a single layer over top; sprinkle with remaining Cheddar.

11 Bake until biscuits are golden brown and sauce is bubbly, about 20 minutes.

12 Serve immediately.




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