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Chicken Shortcake Recipe
|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|
Serving size: Complete recipe
Calories 1161 Calories from Fat 326
% Daily Value*
Total Fat 36 g55.7%
Saturated Fat 14.6 g73%
Trans Fat 0 g
Cholesterol 305.7 mg101.9%
Sodium 3445.2 mg143.6%
Total Carbohydrates 114 g38%
Dietary Fiber 7.5 g29.9%
Sugars 19.5 g
Protein 93 g186.2%
Vitamin A 84.6% Vitamin C 70.7%
Calcium 21.1% Iron 48.9%
*Based on a 2000 Calorie diet
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 475Â° 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.