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Chicken 'n' Biscuit Bake

My mother used to make this dish years ago, and everyone in the family enjoyed it.

2 ServingsPrep: 1 hour Bake: 20 min.

Ingredients

2 cups chicken broth
1 pound bone-in chicken breast halves
1 medium onion, chopped
1 celery rib, cut into 1/2-inch pieces
1 teaspoon salt
1 bay leaf
CREAM SAUCE:
3 tablespoons plus 1-1/2 teaspoons butter, melted
3 tablespoons plus 1-1/2 teaspoons all-purpose flour
Salt and pepper to taste
Dash ground mace
1/3 cup 2% milk
1/8 teaspoon Worcestershire sauce
BISCUITS:
2/3 cup plus 1 tablespoon all-purpose flour
1-1/4 teaspoons baking powder
1/8 teaspoon salt
2 tablespoons shortening
1/3 cup 2% milk

Directions

In a large saucepan, combine the broth, chicken, onion, celery, salt
and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 20
minutes or until a meat thermometer reads 170°.
Remove chicken from broth; cool. When cool enough to handle, remove

2 of 2

Chicken 'n' Biscuit Bake (continued)

Directions (continued)

skin and meat from bones. Discard skin and bones. Cut up meat.
Strain broth. Reserve vegetables and 1 cup broth; discard bay leaf.
(Discard or save remaining broth for another use.) Arrange chicken
and vegetables in a greased 3-cup dish.
For sauce, melt butter in a saucepan. Stir in the flour, salt, pepper
and mace until smooth. Gradually add the milk, Worcestershire sauce
and reserved broth. Bring to a boil; cook and stir for 2 minutes or
until thickened. Pour over chicken.
For biscuits, in a small bowl, combine the flour, baking powder and
salt; cut in shortening until the mixture resembles coarse crumbs.
Stir in milk just until moistened.
On a floured surface, knead 8-10 times. Pat into a 1/2-in.-thick
square and cut into quarters. Arrange biscuits over sauce.
Bake, uncovered, at 450° for 17-20 minutes or until biscuits are
golden brown. Yield: 2 servings.

Nutrition Facts: 1 serving (1 cup) equals 861 calories, 46 g fat (20 g saturated fat), 176 mg cholesterol, 2,868 mg sodium, 58 g carbohydrate, 3 g fiber, 52 g protein.