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 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. âPattie Ishee, Stringer, Mississippi 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 king arthur unbleached 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 king arthur unbleached self-rising flour |
2 cups 2% milk |
2 cups (8 ounces) shredded cheddar cheese |
1/4 cup butter, melted |
Directions:
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 for 2 minutes or until thickened.
2. Stir in the chicken, soup, lemon juice and peel, pepper and salt; heat through. Pour into two greased 13-in. x 9-in. baking dishes; set aside.
3. In a large bowl, combine the 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, at 350° for 35-40 minutes or until golden brown. Yield: 15 servings (30 biscuits).
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