Wednesday, August 21, 2019


1/2 cup diced bell pepper
1/3 cup chopped onion
1/4 cup butter
1 can cream of chicken soup
3/4 cup milk
2 cups cooked and cubed chicken
3/4 shredded cheddar cheese
salt and pepper to suit taste
4 large biscuits for serving

Melt butter in a 10-inch skillet over medium heat; add bell pepper and onion, saute until tender.

Stir the soup and milk into the skillet mixture and blend together well. Add the chicken and cheese, stir to blend.

Cook skillet mixture at least 5 minutes or until bubbly and heated through.

Serve over hot biscuits.

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