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CHICKEN AND BISCUITS

- from chicken recipe
3 tbsp. margarine
3 chicken breasts, cooked boned
3 tbsp. chopped onion
3 tbsp. chopped celery
2 tbsp. Worcestershire sauce
2/3 drops Tabasco
Salt pepper to taste
1 can (10 count) Hungry Jack
buttermilk biscuits 1 sm. can
1 can cream of mushroom or chicken
soup
1/2 c. sour cream
1/2 c. milk
2 c. grated Cheddar cheese
Cut chicken up into very small pieces. In a skillet melt margarine and saute
onion and celery. Add Worcestershire sauce, Tabasco, salt and pepper. Add
cut up chicken to this mixture. In a bowl, mix soup, sour cream and milk; set
aside. With a rolling pin, roll each biscuit out flat. Put a spoonful of chicken
mixture on each biscuit, fold biscuit over and pinch all edges together. Place
biscuits in lightly greased baking dish and bake 10-15 minutes at 400
degrees or until lightly brown. Remove from oven and cover with soup
mixture and grated cheese and return to oven for 10-15 minutes until cheese
and soup are bubbly.

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