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Chicken Shortcake

  Refrigerated buttermilk biscuits 10 (1 Package)
  Butter/Margarine 1 Tablespoon, melted
  Condensed cream of mushroom soup 10 3⁄4 Ounce (1 Can)
  Condensed cream of chicken soup 10 1⁄2 Ounce (1 Can)
  Milk 1⁄4 Cup (4 tbs)
  Cooked and cubed chicken 2 Cup (32 tbs)
  Canned sliced mushrooms 3 Ounce, drained (1 Can)
  Chopped green onion 1⁄4 Cup (4 tbs)
  Chopped canned pimiento 1 Tablespoon

Preheat oven to 475°.
Remove refrigerated biscuits from package.
Flatten biscuits with hand to make circles about 3 inches in diameter.
Place 5 biscuits on baking sheet; brush with a little melted butter or margarine.
Top each biscuit with another biscuit.
Press edges together.
Bake at 475° till browned, 7 to 8 minutes.
Meanwhile, in large saucepan blend mushroom soup, chicken soup, and milk.
Add cubed chicken, mushrooms, green onion, and pimiento.
Cook over low heat, stirring occasionally, till heated through.
To serve, separate double biscuits; place bottom half on plate.
Pour on some chicken sauce; add top biscuit and pour more sauce over.
Serves 5.

Recipe Summary

Difficulty Level: 
Side Dish

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