April 18, 2010

CHICKEN CASSEROLE & SAGE BISCUITS


 
FIRST LAYER:
2 c. chicken (or 2 cans)
1/2 carton sour cream
1 can cream of chicken soup
1 sm. onion, chopped
BISCUIT TOPPING:
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1 tsp. celery seed
1 tsp. poultry seasoning
1 tsp. onion flakes
1 tbsp. poultry flakes
1/2 salad oil
3/4 c. milk
3RD LAYER:
1 can cream of chicken soup
1/2 carton sour cream
Combine chicken, sour cream, chicken soup and 1 onion. Place in buttered casserole.Sift first 7 ingredients of Biscuit Topping together and add salad oil and milk. Shape into bite-sized balls and roll in 1 cup bread crumbs. Dip balls in 1/4 cup melted butter. Bake at 425 degrees for 20-25 minutes.
Serve topped with 1 can cream of chicken soup and 1/3 carton sour cream combined and heated.

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