Thursday, February 25, 2010

Wok's For Dinner: Creamed Chicken & Biscuits

We had friends come over for dinner tonight. It was so great inviting them and their children into our home, enjoying friendship and company over a tasty hot meal.

Creamed Chicken & Biscuits

1/2 large egg 1/2 large onion
1/2 Tbsp olive oil
4 cups chopped cooked chicken
1 can (10.75oz) cream of chicken soup
1 can corn
1 cup sour cream
1/2 cup milk
1/2 cup chopped pimiento
1 cup shredded Cheddar cheese
canned refrigerator biscuits

Preheat oven to 350 degrees. Grease the bottom and sides of a 13x9-inch baking dish with nonstick cooking spray. Chop the onion. Heat olive oil in a nonstick skillet and saute' onion in heated oil until tender. Combine onion, chicken, soup, sour cream, milk and pimiento in a medium bowl and mix well. Spoon mixture into prepared baking dish. Bake for 15 minutes. Remove from oven. Sprinkle baked layer with 3/4 cup of the cheddar. Arrange biscuits in a single layer over top. Sprinkle with remaining cheddar. Bake until biscuits are golden brown and the sauce is bubbly, about 20 minutes longer. Serve immediately.

If freezing: Cook onion, then combine with chicken, soup, sour cream, milk and pimiento. Place mixed ingredients into a gallon-size freezer bag, seal up, lay flat and freeze. Thaw 24-48 hours in the refrigerator. Place in prepared baking dish and bake according to directions above.


  1. I'm alittle confused. How do you use 1/2 an egg? And in the directions it says to chop the onion and saute in the olive oil. How much onion? I'm sorry, I one of those people that have to have a recipe.

  2. Sorry, typo! Should be 1/2 large onion. Not sure where the "egg" came from as I was typing this recipe. Good catch!


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