CHICKEN OVER BISCUITS RECIPE RECIPES

Name: Chicken over biscuits
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4-6 serving(s)
Ingredients: 1 can refrigerated biscuit, like pillsbury grands; 1/4 cup light margarine; 1/4 cup celery, sliced or chopped; 3 tablespoons flour; 1/2 teaspoon instant chicken bouillon; 1/8 teaspoon thyme; 2 cups skim milk; 1 1/2 cups cubed cooked chicken breasts; 1 (8 ounce) can mushroom stems and pieces, drained; 1/2 cup frozen peas; 1/4 cup corn kernel; 1 (2 ounce) jar pimiento, drained; 1/4 chopped green bell pepper

CHICKEN OVER BISCUITS RECIPE - FOOD.COM

Chicken over biscuits Recipe - Food.com image

My mother-in-law made this and i had to have the receipe because the whole family loved it! It's a great use for left over chicken.

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 can refrigerated biscuit, like pillsbury grands
1/4 cup light margarine
1/4 cup celery, sliced or chopped
3 tablespoons flour
1/2 teaspoon instant chicken bouillon
1/8 teaspoon thyme
2 cups skim milk
1 1/2 cups cubed cooked chicken breasts
1 (8 ounce) can mushroom stems and pieces, drained
1/2 cup frozen peas
1/4 cup corn kernel
1 (2 ounce) jar pimiento, drained
1/4 chopped green bell pepper

Steps:

Heat oven to 375 degrees and prepare and bake biscuits according to package.
Melt margarine in large, deep skillet or pan.
Add celery (and optional green pepper) and stir 1 minute.
Stir in flour, bouillon and thyme.
Gradually add milk, Cook over medium-high heat until mixture boils and begins to thicken, stirring often.
Add peas, chicken, mushroomsand optional corn and pimiento, Heat thoroughly.
To serve, split biscuits and Top with mixture.

Nutrition Facts : Calories 416.5, FatContent 13.2, SaturatedFatContent 3.5, CholesterolContent 46.6, SodiumContent 1097.7, CarbohydrateContent 47.2, FiberContent 3.8, SugarContent 7.8, ProteinContent 27.5

CREAMED CHICKEN OVER BISCUITS RECIPE: HOW TO MAKE IT

Creamed Chicken over Biscuits Recipe: How to Make It image

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

Provided by Taste of Home

Categories Dinner

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 2 servings.

Number Of Ingredients 10

Ingredients

1 cup cubed peeled potato
1/2 cup diced carrot
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup 2% milk
2-1/2 teaspoons chicken bouillon granules
1/8 teaspoon pepper
1/2 pound boneless skinless chicken breasts, cooked and cubed
1/2 cup frozen peas, thawed
4 warm buttermilk biscuits

Steps:

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., 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 : Calories 750 calories, FatContent 21g fat (11g saturated fat), CholesterolContent 111mg cholesterol, SodiumContent 2430mg sodium, CarbohydrateContent 97g carbohydrate (11g sugars, FiberContent 4g fiber), ProteinContent 42g protein.

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