KitchenMagician's Recipe

CHICKEN STEW - DUMPLINGS - CHEDDAR BISCUITS

Category: Chicken Casseroles

1 onion, minced
2 stalks celery, minced
1 garlic cloves, minced
1/2 c. butter, cubed
4 green onions, thinly sliced
1/2 c. all-purpose flour
2 c. milk
6 c. cubed cooked chicken
1 10-oz. cans condensed cream of chicken soup, undiluted
1/4 c. lemon juice
1 T. grated lemon peel
salt and pepper

Cheddar Biscuits

2 cups all-purpose flour
2 T. granulated sugar
4 tsp. baking powder
1/2 tsp. salt
1/4 tsp. cayenne pepper
1/2 c. cold butter or margarine
1 c. shredded Old Cheddar cheese
3/4 c. buttermilk

Preheat oven to 350F.
Spray a 3-qt. baking dish with cooking spray.
In a Dutch oven, saute onion, celery and garlic in butter. Add green onions.
Stir in flour until blended; gradually add milk.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Add chicken, soup, lemon juice and peel; season to taste with salt and pepper; heat through.
Pour into baking dish; set aside.
Prepare Cheddar Biscuits. In a large bowl, combine flour, sugar, baking powder, salt and cayenne.
Cut in butter and cheese. Stir in buttermilk just until moistened.
Turn onto a lightly floured surface; knead 8-10 times.
Pat or roll out to 1 inch. thickness. With a floured 2-1/2-in. biscuit cutter, cut out 15 biscuits.
Place over chicken mixture. Bake, uncovered, at 350F for 35 to 40 minutes, or until golden brown.