Biscuit-Topped Lemon Chicken |
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Prep Time: 40 Minutes Cook Time: 35 Minutes |
Ready In: 75 Minutes Servings: 15 |
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This recipe combines hot, crusty biscuits and a flavorful lemon-pepper sauce. It is great for potlucks and gifts. You can add boiled, cubed potatoes and carrots to this for a little variety. Ingredients:
2 large onions, finely chopped |
4 celery ribs, finely chopped |
2 garlic cloves, minced |
1 cup butter, cubed |
8 green onions, thinly sliced |
2/3 cup all-purpose flour |
1/2 gallon milk |
12 cups cubed chicken |
2 (10 3/4 ounce) cans 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 milk |
2 cups shredded cheddar cheese |
1/4 cup butter, melted |
Directions:
1. In a Dutch oven, sauté the onions,celery and garlic in butter. Add green onions. Stir flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
2. Add the chicken,soup, lemon juice and peel,pepper and salt; heat through. Pour into two greased 13x9-inch baking dishes; set aside.
3. In a large bowl, combine biscuit ingredients until just moistened. Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 3/4 inch thickness. With a floured 2 1/2 inch biscuit cutter, cut out 30 biscuits.
4. Place over chicken mixture. Bake,uncovered, at 350 for 35-40 minutes or until golden brown.
5. NOTE: As a substitute for each cup of self rising flour, place 1 1/2 teaspoons of baking powder and 1/2 teaspoon salt in a measuring cup. Add all purpose flour to measure 1 cup.
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