Creamed Chicken in Biscuit Bowls

Ingredients

• 8 servings biscuit bowls 
• 2 tablespoons butter 
• 0.5 cup celery finely chopped
• 10.8 ounce cream of chicken soup canned
• 2.5 cups meat from a rotisserie chicken cooked chopped
• 0.3 teaspoon tarragon dried
• 0.5 cup mushrooms fresh sliced
• 0.5 cup milk 
• 0.5 cup onion finely chopped ( 1 small onion)
• 16 ounce peas-carrots mix shopping list frozen thawed
• 0.5 teaspoon pepper 
• 2 ounce pimientos diced drained
• 0.3 teaspoon salt 
• 4 ounces sharp cheddar cheese shredded

Equipment

• bowl
• frying pan
• whisk
• pot

Directions

1. Melt butter in a large skillet over medium-high heat; add 1/2 cup onion, 1/2 cup celery, and 1/2 cup sliced mushrooms, and saut 2 to 3 minutes or until tender.
2. Whisk in cream of chicken soup, 1/2 cup milk, and 1/4 teaspoon dried tarragon; cook over medium-low heat 3 to 4 minutes, stirring occasionally.
3. Add 1 cup Cheddar cheese, stirring constantly, until cheese melts. Stir in cooked chicken, peas and carrots, diced pimiento, salt, and pepper. Cook over low heat, stirring often, 10 minutes or until thoroughly heated.
4. Spoon warm chicken mixture evenly into Biscuit Bowls.
5. Chicken Pot Pie in Biscuit Bowls: Substitute 1 (10-ounce) thawed package frozen mixed vegetables for peas and carrots.
6. Add 1/2 teaspoon dried thyme and 1/2 teaspoon poultry seasoning. Omit tarragon, sliced mushrooms, and pimiento. Proceed with recipe as directed.