Creamed Chicken 'n' Biscuits |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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We have a dairy farm and three young children, so I'm always on the lookout for easy, hearty meals like this one. Using leftover or canned chicken, I can whip up this entree in minutes. To save even more time, I sometimes serve the hot chicken mixture on buns.Shari Zimmerman Deford, Michigan Ingredients:
biscuits: |
2 cups king arthur unbleached all-purpose flour |
1 tablespoon baking powder |
1 teaspoon salt |
2/3 cup milk |
1/3 cup canola oil |
creamed chicken: |
1/4 cup finely chopped onion |
1/4 cup butter |
1/4 cup king arthur unbleached all-purpose flour |
1/4 to 1/2 teaspoon salt |
1/8 teaspoon pepper |
2 cups milk or chicken broth |
2 cups chopped cooked chicken |
minced fresh parsley |
Directions:
1. In a large bowl, combine the flour, baking powder and salt; add milk and oil. Stir until the dough forms a ball. On a lightly floured surface, knead 8-10 times or until smooth.
2. Roll or pat dough into a 6-in. square about 1 in. thick. Cut into six rectangles. Place on a lightly greased baking sheet. Bake at 450° for 10-12 minutes or until golden brown.
3. Meanwhile, in a large skillet, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually add milk; bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until thickened. Stir in chicken and parsley; cook until heated through. Split biscuits; top with the creamed chicken. Yield: 6 servings.
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