Biscuit-Topped Lemon Chicken Recipe
Biscuit-Topped Lemon Chicken Recipe photo by Taste of Home
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Biscuit-Topped Lemon Chicken Recipe

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4.5 6 11
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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
TOTAL TIME: Prep: 40 min. Bake: 35 min.
MAKES:15 servings
TOTAL TIME: Prep: 40 min. Bake: 35 min.
MAKES: 15 servings


  • 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
  • 5 cups self-rising flour
  • 2 cups 2% milk
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1/4 cup butter, melted

Nutritional Facts

1 each: 687 calories, 34g fat (19g saturated fat), 180mg cholesterol, 1224mg sodium, 47g carbohydrate (10g sugars, 2g fiber), 47g protein.


  1. 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 2 minutes or until thickened.
  2. Stir in chicken, soup, lemon juice and peel, pepper and salt; heat through. Pour into two greased 13x9-in. baking dishes; set aside.
  3. Preheat oven to 350°. In a large bowl, combine 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.
  4. Place over chicken mixture. Bake, uncovered, 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.
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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kelcassell User ID: 6261164 168725
Reviewed Nov. 2, 2011

"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."

littlesquirrel User ID: 4560790 97911
Reviewed Jul. 14, 2011

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

ksmithco User ID: 1590440 153654
Reviewed Jul. 7, 2010

"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."

ashleigh34 User ID: 5022053 107471
Reviewed Apr. 4, 2010

"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!"

tazmotor User ID: 1775737 107411
Reviewed Dec. 15, 2009

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

Swbuda User ID: 4469449 167067
Reviewed Oct. 3, 2009

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

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