CHICKEN CREAMED IN BISCUIT BOWLS

By gaster16

Ingredients

• 2 tablespoons butter or margarine
• 1/2 cup finely chopped onions (about 1 small onion)
• 1/2 cup finely chopped celery
• 1/2 cup sliced fresh mushrooms
• (1 10-3/4 oz.) can cream of chicken soup
• 1/2 cup milk
• 1/4 teaspoon dried tarragon
• 1 cup (4 oz.) shredded sharp Cheddar cheese
• 2-1/2 cups chopped cooked chicken
• 1/2 (16 oz.) package frozen peas and carrots thawed
• 1 (2 oz.) jar diced pimiento drained
• 1/4 teaspoons salt
• 1/2 teaspoon pepper
• biscuit bowls

Preparation

Step 1

Melt butter in a large skillet over medium high heat; add 1/2 cup onion, 1/2 cup celery, and 1/2 cup sliced mushrooms and saute 2-3 minutes or until tender. Whisk in cream of chicken soup, 1/2 cup milk, and 1/4 teaspoon dried tarragon, cook over medium low heat 3-4 minutes, stirring occasionally. Add 1 cup cheddar cheese, stirring constantly, until cheese melts. Stir in cooked chicken, peas and carrots, diced pimiento, salt and pepper. Cook over low heat, stirring often, 10 minutes or until thoroughly heated. Spoon warm chicken mixture evenly into Biscuit Bowls.

Biscuit Bowls:

1 (16.3 oz.) can refrigerated jumbo flaky biscuits, vegetable cooking spray. Roll each biscuit to a 5” circle. Invert 8 (6 oz.) custard cups or ramekins, several inches apart, on a lightly greased baking sheet. Coat outside of cups with cooking spray. Mold flattened biscuits around outside of custard cups, and bake at 350 degrees for 14 minutes. Cool slightly and remove biscuit bowl from cups.