CREAMED CHICKEN & RICE WITH BISCUITS ON TOP

Recipe courtesy of Pam's Midwest Kitchen Korner

Ingredients:

4 cups cooked chicken (about 3 cooked chicken breasts), cut into bite-size pieces

1 can cream of chicken soup

3 cups low-fat chicken broth or water

½ cup lite sour cream

¼ cup chopped pimento

1 cup frozen peas

1 cup frozen pearl onions

1 cup white rice, raw

¼ to ½ cup shredded cheddar cheese

2 cans Grands Jr Buttermilk Biscuits (10 biscuits total)

Method:

Preheat oven to 375°.

Combine all ingredients, except biscuits, in a large bowl and mix well.

Coat a 9” x 13” baking dish with cooking spray.

Add chicken mixture.

Bake for 30 minutes, until heated through.

Remove from oven and arrange biscuits on top of casserole.

Sprinkle cheese over biscuits.

Bake for an additional 20 to 30 minutes, until biscuits are a golden brown.

Serves 6

Enjoy!