Submitted by: Eileen Marshall
Serving Size: 8/10
|3 filets||chicken breast filets sauteed in oil (or 3 cups cooked chicken)|
|2 package||refrigerator biscuits|
|3 cups||shredded cheese, any flavor, divided|
|1 1/2 cups||peas, frozen|
|3||green onions, chopped|
|1 can||cream of celery soup, undiluted|
|1 1/2 cups||sour cream|
|to taste||salt and pepper|
- Preheat oven to 350˚F. Cut up chicken in bite size pieces and sauté in oil. Set aside. In large bowl, mix the sour cream until smooth. Add the beaten eggs ½ cup at a time and mix until blended. Add cream of celery soup, mixing until well blended. Add the cooked chicken, corn, onions, and mushrooms and mix well. Add the peas and cheese (reserving at least ½ cup of the cheese for the top) and gently mix in.
- Pour mixture into a greased 10 x 14 pan. Arrange the biscuits on top of the mixture, gently pushing each one down halfway into the mixture. Sprinkle with the remaining cheese.
- Bake for 35 minutes, then cover and bake at 370˚F until the mixture is done, about 30 to 35 minutes more or until all liquid has been absorbed. Serve warm with fruit.