Follow these steps for perfect results
margarine
melted
celery
thinly sliced
green bell peppers
diced
cream of chicken soup
flour
all-purpose
black pepper
chicken
cooked, chopped
milk
pimentos
diced
buttermilk biscuits
Melt margarine in a Dutch oven over medium heat.
Add thinly sliced celery and diced green bell pepper to the Dutch oven.
Sauté the celery and green pepper until tender, about 5-7 minutes.
In a separate bowl, mix together cream of chicken soup, all-purpose flour, salt, and black pepper.
Pour the soup mixture into the Dutch oven with the sautéed vegetables.
Add cooked, chopped chicken, milk, and diced pimentos to the Dutch oven.
Cook and stir the mixture until it is steaming and thickened, about 10-15 minutes.
Serve the creamy chicken mixture hot over warm buttermilk biscuits.
Expert advice for the best results
Add a pinch of cayenne pepper for a touch of heat.
Use rotisserie chicken for a quicker preparation.
Garnish with fresh parsley for added flavor and color.
Everything you need to know before you start
15 minutes
Can be made a day ahead and reheated.
Serve hot in a bowl, garnished with parsley.
Serve with a side of green beans or corn.
A simple salad complements the richness.
Pairs well with creamy dishes.
A refreshing contrast.
Discover the story behind this recipe
A classic comfort food dish often served at family gatherings.
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