Thanks to Billy Cotton, here’s a great recipe for a potluck or a big family.
I, however, decided to make it last night, and there was no one to eat it but
Ken and me, so we have a whack of leftovers…..no problem there!
This is definitely a comfort food since, in my mind, if it’s got some kind of
Campbell’s soup in it, it’s comfort food….not gourmet food. :o)
Not that there’s anything wrong with that!
Two potatoes peeled and cubed. Got a picture quick before the taters turned brown!
I used the JBK Pot Minder so the water wouldn’t boil over, and when it rattles and drives you nuts,
that’s when you take it out of the water and either turn it down or add the vegetables.
Billy’s Creamed Chicken & Biscuits
1 1/2 tsps butter
1 lg onion chopped
4 cups frozen vegetables (thawed)
2 med potatoes, cubed
4 cups cooked and shredded chicken (or one whole chicken, cooked, boned, shredded)
2 cans cream of chicken soup
1 can cheddar cheese soup
1 cup sour cream
1 cup milk
1/2 cup pimiento, chopped – optional (I didn’t use it)
2 can Ortega green chiles, chopped – optional (I didn’t use them, although I wish I had)
2 can refrigerated biscuits (used one can and cut ’em in half)
Preheat oven to 350 F. Grease a 14.5 x 10.5 inch baking dish.
Blanch the cubed potatoes for 3 min in boiling salted water, add the thawed frozen vegetables and let all blanch for another 1-2 minutes.
Drain well and set aside.
Heat butter in a large pot (unlike the relic I use); add the onion and saute till tender.
Add the rest of the ingredients, including the potatoes and vegetables, except the biscuits, to the onion; heat over medium heat just to warm.
Add salt & pepper to taste.
Spoon mixture into prepared baking dish.
Place dish on a cookie sheet and bake in oven for 20 to 30 minutes.
Remove from oven; distribute biscuits closely over the top of the casserole.
Bake till biscuits are golden brown and the sauce is bubbly, about 20 minutes.
I discovered that even when you use a food processor to chop onions, taking the lid off will still make you cry!