Ingredients:
1 can cream of chicken soup
1 can cream of celery soup
1/4 cup butter or 1/4 cup margarine
1/2 cup sour cream
1/2 cup milk
Directions:
In a medium saucepan over med.
heat, mix the 2 soups together and add the butter. Stir in cooked chicken.
Heat until butter is melted and mixture just starts to bubble.
Mix in the sour cream and heat through, but don’t boil.
Mix in milk until desired consistency.
Serve over biscuits.
Note: I like my creamed chicken thick, but you might want to add more milk than the recipe calls for if you like it thinner.
Servings: 6
Time preparation: 5 min.
Time total: 15 min.