CHICKEN AND BISCUIT CASSEROLE

Chicken and Biscuit Casserole image

Provided by Linda Easley

Time 50m

Number Of Ingredients 14

2 c cooked, cubed chicken or 2 cans ( 5 oz each) boned chicken
1 can(s) 10-oz can condensed cream of mushroom soup
1 pkg 10-oz frozen peas, thawed
1 c shredded cheddar cheese
1/4 c chopped pimento, if desired
2 Tbsp chopped onion
1/4 tsp pepper
BISCUIT TOPPING
1-1/2 c unbleached flour
2 tsp baking powder
1/2 tsp salt
1/4 c butter or margarine
1/2 c milk
1/2 c cup shredded cheddar cheese

Steps:

1. Preheat oven to 400 degrees
2. In medium saucepan, combine first seven ingredients; heat until hot and bubbly. Pour hot chicken in non greased shallow asking dish.
3. In medium mixing bowl,combine, baking powder and salt; stir to blend. Using pastry blender or fork, cut in butter until consistency of coarse meal. Add milk, stir until a soft dough forms.
4. Turn dough out on floured surface; sprinkle lightly with flour. Knead gently 10 to 12 times until no longer sticky. Roll out and press to 1/2- inch thickness; cut with 2- inch floured cutter.
5. Arrange biscuits over hot mixture. Bake 18 to 20 minutes or until golden brown. Sprinkle with 1/4 cup cheese; and return to oven for 5 minutes.