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Classic Maryland Chicken Supper

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Ingredients
  Canned condensed cream of chicken soup 10 1⁄2 Ounce (1 can)
  Canned mushroom stems and pieces 4 Ounce, drained (1 can)
  Cooked and cubed chicken 3 Cup (48 tbs)
  Dairy sour cream 3⁄4 Cup (12 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Worcestershire sauce 1 Teaspoon
  Pepper 1⁄8 Teaspoon
For drop biscuits
  All purpose flour 1⁄2 Cup (8 tbs) (Pillsbury's Best)
  Baking powder 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Shredded cheese 1⁄2 Cup (8 tbs)
  Chopped pimiento 1 Tablespoon
  Dried parsley flakes 1 Teaspoon
  Milk 2 Tablespoon
  Egg 1
Directions

Combine soup, mushrooms, chicken, sour cream, onion, celery, salt, Worcestershire sauce and pepper in P/2-quart casserole.
Cover.
Bake at 400° for 30 minutes.
Remove from oven.
Stir to mix well.
Drop Biscuits by tablespoon-fuls around edge of casserole.
Bake at 400° for an additional 20 to 25 minutes until golden brown.
Drop Biscuits: Combine flour, baking powder, salt, cheese, pimiento and parsley in mixing bowl.
Combine milk and egg.
Add to dry ingredients, mixing only until blended

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken

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