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Creamed Chicken and Biscuits (VRP 155)

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Creamed Chicken and Biscuits

Recipe card for Creamed Chicken and Biscuits from Vintage Recipe Box 155.

Click here to view our other vintage Casserole Recipes.

Vintage Recipe Box 155

Vintage Recipe Box 155 is a metal recipe box with two cross-stitch birds on the front.

Based on the information we found inside, we THINK the box originated from Alabama with ties to Virginia and Georgia.

The recipes are not too old with the oldest ones we have found so far are dated starting in the early 2000s.

Click here to view all the vintage recipes found in Vintage Recipe Box 155.

Vintage Recipe Box 155

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Creamed Chicken and Biscuits Recipe

Creamed Chicken and Biscuits
Yield: 6 servings

Creamed Chicken and Biscuits

Prep Time: 28 minutes
Cook Time: 35 minutes
Total Time: 1 hour 3 minutes


  • 1/2 large onion
  • 1 1/2 teaspoons butter
  • 4 cups chopped cooked chicken
  • 1 (10 1/4 ounce) can cream of chicken soup
  • 1 cup sour cream
  • 1/2 cup milk
  • 1/2 cup chopped pimiento
  • 1 cup shredded mild cheddar cheese, divided
  • 6 frozen biscuits, thawed
  • Salt and pepper to taste
  • Add mushrooms, chopped water chestnuts


  1. Preheat oven to 350 degrees
  2. Grease the bottom and sides of an 11 x 7 baking dish
  3. Chop the onion
  4. Heat butter in a small nonstick skillet over medium-high heat until melted
  5. Stir in onion
  6. Saute until tender
  7. Combine onion, chicken, soup, sour cream, milk, and pimiento in a medium bowl and mix well
  8. Spoon mixture into prepared baking dish
  9. Bake for 15 minutes
  10. Remove from oven
  11. Sprinkle baked layer with 3/4 cup of the Cheddar cheese
  12. Arrange biscuits in a single layer over the top
  13. Sprinkle with remaining Cheddar cheese
  14. Bake until biscuits are golden brown and the sauce is bubbly, about 20 minutes longer
  15. Serve immediately

Creamed Chicken and Biscuits

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