Creamed Chicken 'n' Biscuits

Creamed Chicken 'n' Biscuits might be a good recipe to expand your side dish recipe box. One serving contains 301 calories, 14g of protein, and 24g of fat. This recipe serves 6. For 83 cents per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. A couple people made this recipe, and 79 would say it hit the spot. This recipe from Taste of Home requires salt, milk, cooked chicken, and chicken broth. From preparation to the plate, this recipe takes about 25 minutes. With a spoonacular score of 53%, this dish is good. If you like this recipe, you might also like recipes such as Creamed Chicken over Biscuits, Creamed Chicken and Biscuits, and Potsie's Creamed Chicken and Biscuits Casserole.

Servings: 6

Preparation duration: 15 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions 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. Yield: 6 servings. Originally published as Creamed Chicken 'N' Biscuits in Quick CookingJuly/August 1998, p31 Nutritional Facts 1 serving (1 cup) equals 502 calories, 27 g fat (10 g saturated fat), 77 mg cholesterol, 863 mg sodium, 41 g carbohydrate, 1 g fiber, 22 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:

1. 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.

2. Roll or pat dough into a 6-in. square about 1 in. thick.

3. Cut into six rectangles.

4. Place on a lightly greased baking sheet.

5. Bake at 450° for 10-12 minutes or until golden brown.

6. 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 Information:

covered percent of daily need