Creamed Chicken over Biscuits

By Addie

I grew up with a mom who made dinner nearly every single night — and that is something that I strive to give to my own kids. I wouldn’t be half the cook (or the mom, or the woman) that I am today if it wasn’t for her. That’s for sure.

I posted this recipe in the early days of the blog, but since it’s one of my mom’s recipes, her birthday seems like the perfect day to repost it with an updated photo. This meal is pure comfort food to me, and something I grew up eating, and something that my boys will grow up eating too. I want them to know her, and aside from the stories I tell them about her, making her food for them is the best way to ensure that. I’m so glad I have food memories of her that I can pass down to them in dishes like this one.

Ingredients

• 1 tablespoon butter
• 1 onion, chopped
• 2 cups cooked, shredded chicken
• 1 can condensed cream of chicken soup
• 1/2 cup sour cream
• 1/2 cup milk
• Salt and pepper to taste
• 1 can peas and carrots, drained
• 1 can creamed corn
• 1 cup shredded cheddar cheese
• 1 package refrigerated biscuits, cooked according to package directions or make your own

Preparation

Step 1

1. Melt the butter in a large, high-sided skillet over medium heat. Add onion and cook until softened and translucent. Stir in chicken, cream of chicken soup, sour cream, milk, salt and pepper, peas and carrots, and creamed corn. Heat to boiling, stirring frequently. Stir in cheese.

2. Separate a biscuit onto a plate and spread with butter, if desired. Top with the creamed chicken mixture.