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Category: Chicken Casseroles
Prep Time: Cook Time: Total Time:
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.
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CHICKEN STEW - DUMPLINGS - CHEDDAR BISCUITS
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Category: Chicken Casseroles
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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