Chicken Shortcake Recipe
Ingredients
| Refrigerated biscuits package | 1 | |
| Butter or margarine, melted | ||
| Condensed cream of mushroom soup | 1 10 3/4 Ounce | |
| Cream of chicken soup | 1 10 1/2 Ounce, condensed | |
| Milk | 1/4 Cup (16 tbs) | |
| Cooked and cubed chicken | 2 Cup (16 tbs) | |
| Sliced mushrooms | 1 3 Ounce, drained | |
| Green onion | 1/4 Cup (16 tbs), chopped | |
| Pimiento | 1 Tablespoon, chopped | |
Directions
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.
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.
Chef
