Creamed Chicken In Biscuit Bowls - cooking recipe

Ingredients

2 Tbsp. butter
1/2 c. chopped onion
1/2 c. chopped celery
1/2 c. sliced mushrooms (fresh or canned)
1 (10 3/4 oz.) can condensed cream of chicken soup
1/2 c. milk
1 c. shredded sharp Cheddar cheese
2 1/2 c. chopped cooked chicken
1/2 (16 oz.) pkg. frozen peas and carrots, thawed
1 (2 oz.) jar diced pimiento, drained
1/4 tsp. salt
1/2 tsp. pepper
Biscuit Bowls (recipe follows)

Preparation

Melt butter in a large skillet. Add onion, celery and mushrooms. Saut 2 to 3 minutes until tender. Whisk in chicken soup and milk and cook over medium-low heat 3 to 4 minutes, stirring occasionally. Add cheese, stirring constantly, until melted. Stir in chicken, peas, carrots, pimiento, salt and pepper. Cook over low heat 8 to 10 minutes. Spoon into Biscuit Bowls.