CREAMED CHICKEN 'N' BISCUITS RECIPE: HOW TO MAKE IT
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
Provided by Taste of Home
Categories Dinner
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 6 servings.
Number Of Ingredients 15
Steps:
- 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. 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.
Nutrition Facts : Calories 502 calories, FatContent 27g fat (10g saturated fat), CholesterolContent 77mg cholesterol, SodiumContent 863mg sodium, CarbohydrateContent 41g carbohydrate (6g sugars, FiberContent 1g fiber), ProteinContent 22g protein.
DILLY CASSEROLE BREAD RECIPE - PILLSBURY.COM
This Bake-Off® Contest entry, a prize-winner in the 1960 contest, has become a classic!
Provided by Pillsbury Kitchens
Total Time 3 hours 0 minutes
Prep Time 20 minutes
Yield 18
Number Of Ingredients 13
Steps:
- In large bowl, combine 1 cup flour, sugar, onion, dill seed, 1 teaspoon salt, baking soda and yeast; mix well.
- In small saucepan, heat water, 1 tablespoon margarine and cottage cheese until very warm (120 to 130°F.). Add warm liquid and egg to flour mixture; blend at low speed until moistened. Beat 3 minutes at medium speed.
- By hand, stir in remaining 1 to 1 2/3 cups flour to form a stiff batter. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, 45 to 60 minutes.
- Generously grease 1 1/2 or 2-quart casserole. Stir down batter to remove all air bubbles. Turn into greased casserole. Cover; let rise in warm place until light and doubled in size, 30 to 45 minutes.
- Heat oven to 350°F. Uncover dough. Bake 30 to 40 minutes or until loaf is deep golden brown and sounds hollow when lightly tapped. If necessary, cover with foil to prevent overbrowning. Remove from casserole; place on wire rack. Brush loaf with melted margarine; sprinkle with coarse salt. Cool 15 minutes. Serve warm or cool.
Nutrition Facts : Calories 100 , CarbohydrateContent 16 g, CholesterolContent 15 mg, FatContent 1/2 , FiberContent 1 g, ProteinContent 4 g, SaturatedFatContent 1 g, ServingSize 1 Slice, SodiumContent 230 mg, SugarContent 2 g
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