Vanilla Bean
Master Chef
We had this last weekend, and it's very good! Comfort food and very easy to make. I didn't use the Grands biscuits and decided to serve over egg noodles.
Creamy Chicken Casserole
-3-4 boneless, skinless chicken breasts (seasoned, cooked and cut into bite-sized pieces)
-1 (10 3/4 ounce) can cream of chicken soup
-1 cup sour cream
-1 (4 ounce) can mushrooms (I use 1/2 cup, sauteed fresh mushrooms)
-1 (15 ounce) can vegetables of choice, like Veg-All (I use about 2 cups of cooked vegies--carrots, celery, onion)
-1 roll Rits or 1 sleeve Saltine crackers, crushed
-1/2 cup margarine or butter, melted
-1 can Grands refrigerated biscuits (buttermilk)
Directions:
-Melt margarine in large frypan, stir in crushed Ritz until coated.
-Set aside.
-In large bowl, mix together cooked chicken, soup, sour cream, mushrooms and vegies.
-Pour into greased 2 quart casserole.
-Sprinkle crumbs over top.
-Bake in 350 degree oven for 30 minutes.
-Serve over biscuits. (hot noodles or rice are good too).
Creamy Chicken Casserole
-3-4 boneless, skinless chicken breasts (seasoned, cooked and cut into bite-sized pieces)
-1 (10 3/4 ounce) can cream of chicken soup
-1 cup sour cream
-1 (4 ounce) can mushrooms (I use 1/2 cup, sauteed fresh mushrooms)
-1 (15 ounce) can vegetables of choice, like Veg-All (I use about 2 cups of cooked vegies--carrots, celery, onion)
-1 roll Rits or 1 sleeve Saltine crackers, crushed
-1/2 cup margarine or butter, melted
-1 can Grands refrigerated biscuits (buttermilk)
Directions:
-Melt margarine in large frypan, stir in crushed Ritz until coated.
-Set aside.
-In large bowl, mix together cooked chicken, soup, sour cream, mushrooms and vegies.
-Pour into greased 2 quart casserole.
-Sprinkle crumbs over top.
-Bake in 350 degree oven for 30 minutes.
-Serve over biscuits. (hot noodles or rice are good too).
