Categories: Chicken, Main Dish

Ingredients

• 1/4 cup butter
• 2 1/2 lbs boneless skinless chicken thighs , cut into 1/2-inch pieces
• 1 1/2-2 cups onions , thinly sliced
• 2 (8 ounce) packages sliced fresh mushrooms (6 cups)
• 1/4 cup flour , all-purpose
• 4 cups water
• 1/4 cup dry sherry or 1/4 cup water
• 1 (2 ounce) box onion soup mix (2 envelopes)
• 1/4 teaspoon ground pepper
• 1 (16 1/3 ounce) can pillsbury grands flakey biscuits
• 6 ounces gruyere cheese , shredded (l 1/2 cups)

Directions

1. Heat oven to 350 degrees. Spray 8 (10 oz) ramekins or custard cups with cooking spray. Place ramekins on a large cookie sheet with sides. In a 12-inch nonstick skillet, melt 2 Tbls. of butter over medium-high heat. Add chicken, cook about 10 minutes, stirring occasionally, until no longer pink in center. Remove chicken from skillet; discard chicken juices.

2. Melt remaining 2 Tbls. butter in skillet. Add onions and mushrooms; cook and stir about 8 minutes or until golden brown. Sprinkle flour over vegetables. Cook and stir 1 minute. Stir in water, sherry and soup mix; heat to boiling. Boil about 3 minutes, stirring occasionally, until slightly thickened.

3. Spoon chicken into ramekins (about 1/2 cup each). Spoon onion mixture over chicken (about 2/3 cups each). Sprinkle with pepper. Separate dough into 8 biscuits. Place 1 biscuit in each ramekin.

4. Bake about 20 minutes or until biscuits are golden. Carefully remove from oven. Sprinkle 3 Tbls. cheese over each biscuit. Bake 4-5 minutes longer or until cheese is melted.

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