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Creamed Chicken ‘n’ Biscuits

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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    6 servings

Ingredients

  • BISCUITS:
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2/3 cup milk
  • 1/3 cup canola oil
  • CREAMED CHICKEN:
  • 1/4 cup finely chopped onion
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1/4 to 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups milk or chicken broth
  • 2 cups chopped cooked chicken
  • Minced fresh parsley

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.
Nutrition Facts
1 cup: 502 calories, 27g fat (10g saturated fat), 77mg cholesterol, 863mg sodium, 41g carbohydrate (6g sugars, 1g fiber), 22g protein.
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