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Add a photoServings: 8
Ingredients
- 1/4 c. minced onion
- 1 x branch celery, minced
- 4 Tbsp. butter (divided for use)
- 1/2 c. minced pimiento
- 3 c. diced cooked chicken
- 3Â 1/2 Tbsp. flour
- 2Â 1/2 c. chicken broth
- 1/2 tsp soy sauce
- 1/4 tsp pepper
- 1/4 tsp garlic salt
- Â Â Crust (recipe at the bottom)
Directions
- Saute/fry onion and celery in 2 Tbsp. butter till onion is transparent, but not brown; add in pimiento. Add in chicken and pour into 2 quart. casserole.
- Heat remaining 2 Tbsp. butter in skillet. Add in flour and stir till smooth. Add in chicken broth, soy sauce, pepper and garlic salt; cook and stir over medium heat till sauce thickens. Pour over chicken in casserole, cover and place in warm oven (425 F.) about 20 min, or possibly till bubbly warm. Remove from oven.
- Arrange slices of crust over top of warm chicken in casserole. Return to oven and bake about 12 min more, or possibly till crust is light golden. Make 8 servings.
- CRUST
- Make biscuit dough with 2 c. all purpose buttermilk biscuit mix following package directions. Roll in 10x9" rectangle. Sprinkle with 3/4 c. shredded Cheddar cheese and 1/4 c. finely minced pimiento stuffed olives. Roll as for jelly roll; cut in 1/2" slices and place on warm chicken mix. Brush top with 1 Tbsp. melted butter or possibly regular margarine.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 167g | |
| Recipe makes 8 servings | |
| Calories 265 | |
| Calories from Fat 178 | 67% |
| Total Fat 19.86g | 25% |
| Saturated Fat 9.31g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 75mg | 25% |
| Sodium 448mg | 19% |
| Potassium 214mg | 6% |
| Total Carbs 4.97g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.33g | 0% |
| Protein 16.01g | 26% |
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