Chicken over biscuits
- Ready In:
- 20mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1 can refrigerated biscuit, like pillsbury grands
- 59.14 ml light margarine
- 59.14 ml celery, sliced or chopped
- 44.37 ml flour
- 2.46 ml instant chicken bouillon
- 0.61 ml thyme
- 473.18 ml skim milk
- 354.88 ml cubed cooked chicken breasts
- 226.79 g can mushroom stems and pieces, drained
- 118.29 ml frozen peas
-
optional additions
- 59.14 ml corn kernel
- 56.69 g jar pimiento, drained
- 0 chopped green bell pepper
directions
- 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.
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Reviews
-
We tried this last night, I did make a couple of changes. I used soy milk, and added a small amount of onion powder and made homemade biscuits. For us, I will add chopped onion with the celery and experiment with some perhaps tobasco, next time. It is a good recipe that one can use as is, or add flavor to ones taste.
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I am not one for biscuits and gravy, but this looked interesting. It turned out to be very good. I omitted the celery, but did add the corn and pimentos (not the green peppers). I highly recommend adding the pimentos. They have such a great taste that went very well with the other flavors in this dish. This dish was also very filling!
RECIPE SUBMITTED BY
Cupcake Lynn
Butler, PA