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Friday, May 22, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Margaret Vernon
  • 11â�„2 tsp. butter
  • 1â�„2 large onion, chopped
  • 4 cups cooked, chopped chicken
  • 1 can cream of chicken soup
  • 1 cup sour cream
  • 1â�„2 cup milk
  • 1 cup shredded mild cheddar cheese
  • 6 frozen biscuits, dough thawed
Preheat oven to 350 degrees. 
Grease the bottom and sides of an 11- by 7-inch baking dish.
Heat butter in a small nonstick skillet over medium�high heat until melted. Stir in onion and sauté until tender.
Combine onion, chicken, soup, sour cream and milk in a medium bowl and mix well. Spoon mixture into prepared baking dish. Bake for 15 minutes and remove from oven.
Sprinkle casserole with 3�4 cup of cheddar cheese. Arrange biscuits in single layer on top of cheese. Sprinkle with remaining cheese.
Bake until biscuits are golden brown and the sauce is bubbly, about 20 minutes.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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