Creamed Chicken over Biscuits
TOTAL TIME: Prep/Total Time: 20 min.
YIELD: 2 servings.
A friend of mine prepared this homey dish for my husband and me after our first son was born. I've made just a few minor modifications over the years.
-Pam Kelley
Uniontown, Ohio
Ingredients
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1 cup cubed peeled potato
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1/2 cup diced carrot
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2 tablespoons butter
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2 tablespoons all-purpose flour
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1 cup 2% milk
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2-1/2 teaspoons chicken bouillon granules
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1/8 teaspoon pepper
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1/2 pound boneless skinless chicken breasts, cooked and cubed
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1/2 cup frozen peas, thawed
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4 warm buttermilk biscuits
Directions
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1.
Place potato and carrot in a small saucepan. Cover with water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are tender. Drain and set aside.
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2.
In a large skillet, melt butter. Stir in flour until smooth. Gradually whisk in milk. Add bouillon and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, peas and potato mixture; heat through. Serve with biscuits.
Nutrition Facts
1 each: 750 calories, 21g fat (11g saturated fat), 111mg cholesterol, 2430mg sodium, 97g carbohydrate (11g sugars, 4g fiber), 42g protein.
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