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Categories:
butter onion garlic celery cream of chicken soup cream poultry seasoning Cheddar cheese Parmesan cheese chicken frozen vegetables salt
Viewed: 111 - Published at: 3 years agoIngredients
- 3 tablespoons butter
- 1 small onion, sinely chopped
- 1 tablespoon fresh minced garlic (or to taste)
- 2 large celery ribs, finely diced
- 1 (10 ounce) can cream of chicken soup, undiluted
- 12 cup half-and-half cream
- 1 pinch poultry seasoning
- 1 12 cups old cheddar cheese, shredded
- 3 tablespoons parmesan cheese
- 2 -3 cups cooked chicken, chopped
- 1 (10 ounce) package frozen vegetables, thawed
- salt and pepper
- 1 (16 ounce) canflakey large refrigerated biscuits
Method
- For the creamed sauce; In a large skillet melt butter; add in the onion with thyme, poultry seasoning, garlic and celery, saute for about 3 minutes or until just slightly tender.
- Add in the cream of chicken soup and 1/2 cup half and half cream; cook over medium heat, stirring for about 5 minutes.
- Add in the 1-1/2 cups cheddar cheese and 3 tablespoons Parmesan cheese, stirring until the cheese has melted.
- Add/stir in the cooked chicken with the thawed veggies; cook over low heat stirring for about 25 minutes, season with salt and pepper to taste.
- For the biscuit bowls; set oven to 350 degrees.
- Roll out each biscuit into a 5-inch circle.
- Place the biscuits into individual 6-ounce custard cups or ramekins; place several inches apart on a baking sheet.
- Using fingers, mold the flattened biscuits around the custard cups.
- Bake for about 12-15 minutes.
- Cool slightly and remove the biscuits from the cups.
- Fill each biscuits with the creamed chicken filling.
