Recipe

Biscuit-topped Lemon Chicken Recipe


Biscuit-topped Lemon Chicken Recipe
Add Step-by-Step Photos 		Lacrenshaw / All my dishes
1 year ago
Another recipe from Taste of Home, this is another dish that comes very close to a comfort food. Yet another use for leftover chicken. It's a different take on chicken and dumplings. Makes a large quantity.
Prep:15m Cook:38m Servings:16

Lacrenshaw

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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 cups all purpose flour
  • 1/2 gallon milk
  • 12 cups cooked chicken, cubed
  • 2 cans (10 3/4 ounces) condensed cream of chicken soup, undiluted.
  • 1/2 cup lemon juice
  • 2 tablespoons lemon zest
  • 2 teaspoons pepper
  • 1 teaspoon salt
  • **Cheddar Biscuits
  • 5 cups self-rising flour
  • 2 cups milk
  • 2 cups cheddar cheese, shredded
  • 1/4 cup butter, melted

Directions
  1. Butter two 13x9x2 baking pans.
  2. Preheat oven to 350 degrees F.
  3. In a Dutch oven, saute the onions, celery and garlic in butter.
  4. Add green onions.
  5. Stir in flour until blended.
  6. Gradually add milk, stirring constantly.
  7. Bring to a boil.
  8. Cook and stir for until thickened, about 2 minutes.
  9. Add the chicken, soup, lemon juice, lemon zest, pepper and salt.
  10. Heat through.
  11. Pour into the two prepared baking dishes.
  12. Set aside.
  13. Combine biscuit ingredients in a large bowl until just moistened.
  14. Turn dough onto lightly floured surface.
  15. Knead 8 to 10 times.
  16. Pat or roll out to 3/4" thickness.
  17. Cut out 30 biscuits, using a 2 1/2" biscuit cutter.
  18. Place 15 biscuits on top of each pan of chicken mixture.
  19. Bake for 35 to 40 minutes or until biscuits are golden.

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Comments

binky67 1 year ago said:
Ooh I like this one! Thanks for the post.

lacrenshaw 1 year ago said:
Thanks, binky. Enjoy!
Lorraine


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