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Biscuit-Topped Lemon Chicken

 Biscuit-Topped Lemon Chicken
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
15 ServingsPrep: 40 min. Bake: 35 min.

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 2 minutes or
  • until thickened.

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Biscuit-Topped Lemon Chicken (continued)

Directions (continued)

  • Stir in chicken, soup, lemon juice and peel, pepper and salt; heat
  • through. Pour into two greased 13x9-in. baking dishes; set aside.
  • 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.
  • Place over chicken mixture. Bake, uncovered, 35-40 minutes or until
  • golden brown. Yield: 15 servings (30 biscuits).
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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.