Creamed Chicken In Biscuit Bowls

Total Time: 25 hrs 45 mins Preparation Time: 25 hrs Cook Time: 45 mins

Ingredients

• Servings: 8
• 3 tablespoons butter
• 1 small onion, sinely chopped
• 1 tablespoon fresh minced garlic (or to taste)
• 2 large celery ribs, finely diced
• 1 (10 ounce) can cream of chicken soup, undiluted
• 1/2 cup half-and-half cream
• 1 pinch poultry seasoning
• 1 1/2 cups old cheddar cheese, shredded
• 3 tablespoons parmesan cheese
• 2 -3 cups cooked chicken, chopped
• 1 (10 ounce) package frozen vegetables, thawed
• salt and pepper
• 1 (16 ounce) can flakey large refrigerated biscuits

Recipe

• 1 for the creamed sauce; in a large skillet melt butter; add in the onion with thyme, poultry seasoning, garlic and celery, saute for about 3 minutes or until just slightly tender.
• 2 add in the cream of chicken soup and 1/2 cup half and half cream; cook over medium heat, stirring for about 5 minutes.
• 3 add in the 1-1/2 cups cheddar cheese and 3 tablespoons parmesan cheese, stirring until the cheese has melted.
• 4 add/stir in the cooked chicken with the thawed veggies; cook over low heat stirring for about 25 minutes, season with salt and pepper to taste.
• 5 for the biscuit bowls; set oven to 350 degrees.
• 6 roll out each biscuit into a 5-inch circle.
• 7 place the biscuits into individual 6-ounce custard cups or ramekins; place several inches apart on a baking sheet.
• 8 using fingers, mold the flattened biscuits around the custard cups.
• 9 bake for about 12-15 minutes.
• 10 cool slightly and remove the biscuits from the cups.
• 11 fill each biscuits with the creamed chicken filling.