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Creamed Chicken 'n' Biscuits Recipe

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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

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6 Servings
Prep/Total Time: 25 min.

Ingredients

BISCUITS:
2 cups 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 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

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.
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.
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.

Nutrition Facts: 1 serving (1 cup) equals 502 calories, 27 g fat (10 g saturated fat), 77 mg cholesterol, 863 mg sodium, 41 g carbohydrate, 1 g fiber, 22 g protein.

Creamed Chicken 'n' Biscuits published in Quick Cooking July/August 1998, p31

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