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Not Grandma's Creamed Chicken & Biscuits

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“The original recipe is from Grandma's Kitchen Treasured Family Recipes. The fat content was so high that I would never dream of serving it to my family. With the reduced fat contents that I used, I've found this to be delicious. When I don't have leftover cooked chicken, I buy a small precooked rotisserie chicken at the market.”
READY IN:
45mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 12 medium onion
  • 1 12 teaspoons olive oil
  • 4 cups chopped cooked chicken
  • 1 (10 1/4 ounce) can reduced-fat cream of chicken soup
  • 1 cup fat free sour cream
  • 12 cup skim milk
  • 12 cup chopped pimiento (or roasted red peppers)
  • 1 cup shredded low-fat cheddar cheese
  • 6 -8 refrigerated reduced-fat buttermilk biscuits (depending on size)
  • 12 package of uncooked Baby Spinach (4-6 oz.) or 12 package frozen peas

Directions

  1. Preheat oven to 350*F.
  2. Spray the bottom and sides of an 11x7-inch baking dish with cooking spray.
  3. Chop the onion.
  4. heat olive oil in a nonstick skillet over medium high heat and saute onion until tender.
  5. Combine onion, spinach, chicken, soup, sour cream, milk and pimiento in a medium bowl and mix well.
  6. spoon mixture into prepared baking dish.
  7. Bake for 15 min.
  8. Remove from oven.
  9. Sprinkle baked layer with 3/4 cup of cheddar.
  10. Arrange biscuits in a single layer over top.
  11. Sprinkle with remaining cheddar.
  12. Bake until biscuits are golden brown and the sauce is bubbly, about 20min.
  13. or longer.

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