Biscuit-Topped Lemon Chicken
"Large Family Friendly Recipes"
by Tiffany S.
from Virtuous Daughters, May 2009~Volume 9, Number 2
This recipe serves our family two dinners and it is really tasty! I have deviated from the original recipe, adding more vegetables and extra lemon juice (below).
In pot, sauté carrots, celery, onions, and garlic in butter. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Add chicken, soup, lemon juice, pepper, and salt; heat through. Pour into 2 greased 13x9s and a 2 qt. casserole dish; set aside.
In large bowl, combine biscuit ingredients just until moistened. Turn onto a lightly floured surface; knead 8-10 times. It will be sticky, so do not over-knead (this makes the biscuits tough.) Pat or roll out to 3/4 inch thickness. With a floured 2 1/2 inch cutter, cut 37 biscuits. Place over chicken mixture (15 biscuits on each 13x9 and 7 biscuits on the 2-qt.). Bake uncovered at 350 for 35-40 minutes or until golden brown. 30 servings
*As a substitute, for each cup of self-rising flour, place 1 1/2 tsp. baking powder and 1/2 tsp. salt in measuring cup. Add all-purpose flour to measure 1 cup.
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