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Biscuit-Topped Lemon Chicken Recipe

Biscuit-Topped Lemon Chicken Recipe photo by Taste of Home

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This homey recipe combines two of my favorite things: hot, crusty biscuits and a flavorful lemon-pepper sauce. I've taken it to potlucks and given it as gifts with potatoes and carrots baked in. —Pattie Ishee, Stringer, Mississippi

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Biscuit-Topped Lemon Chicken Recipe

Prep: 40 min. Bake: 35 min.

Yield: 15 Servings

40 35 75

Ingredients

2 large onions, finely chopped
4 celery ribs, finely chopped
1 cup butter, cubed
2 garlic cloves, minced
8 green onions, thinly sliced
2/3 cup all-purpose flour
8 cups 2% milk
12 cups cubed cooked chicken
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1/2 cup lemon juice
2 tablespoons grated lemon peel
2 teaspoons pepper
1 teaspoon salt
CHEDDAR BISCUITS:
5 cups self-rising flour
2 cups 2% milk
2 cups (8 ounces) shredded cheddar cheese
1/4 cup butter, melted

Directions

In a Dutch oven, saute onions and celery in butter. Add garlic; cook 1 minute longer. Add green onions. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Stir in the chicken, soup, lemon juice and peel, pepper and salt; heat through. Pour into two greased 13-in. x 9-in. baking dishes; set aside.
In a large bowl, combine the biscuit ingredients just until moistened. Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 3/4-in. thickness. With a floured 2-1/2-in. biscuit cutter, cut out 30 biscuits.
Place over chicken mixture. Bake, uncovered, at 350° for 35-40 minutes or until golden brown. Yield: 15 servings (30 biscuits).

Editor's Note: As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.

Nutritional Facts 1 serving (1 each) equals 687 calories, 34 g fat (19 g saturated fat), 180 mg cholesterol, 1,224 mg sodium, 47 g carbohydrate, 2 g fiber, 47 g protein.

Originally published as Biscuit-Topped Lemon Chicken in Taste of Home August/September 2007, p29

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Biscuit-Topped Lemon Chicken

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Reviewed on Nov. 02, 2011 by kelcassell

Pretty good recipe - it's a little different. My teenage boys ate it, but weren't in love with it. I might make it again, but probably not for quite a while. I'm pretty picky, and few things actually rate a 5 star for me. I think 3 - 4 stars is pretty fair for this one. It's good, but not great in my opinion.

Reviewed on Jul. 14, 2011 by littlesquirrel

My family loves this recipe, and it's even great when you have company!

Reviewed on Jul. 07, 2010 by ksmithco

This dish turned out great - it looked attractive, has great flavor, and recieved thumbs up from everyone. I made this for a crowd and still had lots leftover. Would be great to take to a potluck or church dinner. The biscuits were so easy and really impressed my guests and family. I shredded the cheese fine and tossed it with the flour before adding the liquids. This made for cheese in every morsel. And I used fresh squeezed lemon juice. Definitely a keeper.

Reviewed on Apr. 04, 2010 by ashleigh34

Ok, so I cheated on this recipe. Instead of making my own biscuits I used canned biscuits and after baking sprinkled the cheese on top and baked a few more minutes. Turned out great! I cut this recipe in half and may cut it in half again as it makes alot and is very filling for my family of four. Great recipe and a keeper!

Reviewed on Dec. 15, 2009 by tazmotor

Very good. The lemon takes it way beyond creamed chicken on a biscuit. My husband says this recipe is a keeper.

Reviewed on Oct. 03, 2009 by Swbuda

My husband usually doesn't like 'biscuit topped' casseroles, but he gobbled this right up! Yummy!