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).

• 4 carrots, chopped
• 2 lg. onions, chopped                     
• 5 celery ribs, chopped                   
• garlic powder
• 1 c. butter, cubed                           
• 2/3 c. all-purpose flour
• 1/2 gal. (8 c.) milk
  
• 6-12 c. chicken or turkey, shredded
• 2-3 cans (10 3/4 oz.) cream of chicken soup
• 1/2 c.-2/3 c. lemon juice
• 2 tsp. pepper                                  
• 1 tsp. salt

Biscuit Ingredients:

• 7 1/2 c. self-rising flour*               
• 3 c. milk
• 3 1/2 c. cheddar cheese                 
• 6 T. butter, melted

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.