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Creamed Chicken 'n' Biscuits

 Creamed Chicken 'n' Biscuits
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
6 ServingsPrep/Total Time: 25 min.


  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2/3 cup milk
  • 1/3 cup canola oil
  • 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


  • 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.

2 of 2

Creamed Chicken 'n' Biscuits (continued)

Directions (continued)

  • 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.
Nutritional 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.