Monday, January 25, 2010

Biscuits on Cream Chicken

10 oz frozen peas
2 c cooked chicken (or turkey) cubed
10 oz can cream of chicken soup
½ c sour cream
½ c milk
Rolled tea biscuits
½ tsp salt
1/8 tsp pepper
1 ¼ c shredded cheese

Preheat oven to 425. Rinse peas to separate.
Heat peas, chicken, soup, sour cream, milk, salt and pepper to boiling, stir frequently.
Prepare rolled biscuits. Pour hot chicken mix into casserole dish, place biscuits on top.
Sprinkle with cheese. Bake 425 for 20 minutes.

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