Sunday, November 10, 2013
Creamy Chicken And Biscuits
1/2 cup onions and or celery, diced
1 Tbsp. butter
2 cups chicken chunks, cooked
1 can cream of chicken soup
1/2 cup sour cream
1/2 cup milk
2 cups or so frozen peas and carrots, thawed
1 Tbsp. or so all purpose flour
1/2 tsp. salt
1/8 tsp. pepper
Drop Biscuits, see recipe below
Sauté onions and or celery in butter over medium low heat in large skillet. Add chicken chunks, cream of chicken soup, sour cream, milk, veggies and heat thru, stirring frequently. Add flour a little at a time to thicken until desired consistence. Season with salt and pepper. Serve with drop biscuits, see recipe below.
Variation for Creamy Chicken: add any combination of veggies, peas, carrots, corn, green beans. Make your own family favorite.
2 cups sifted flour
1 Tbsp. baking powder
1 tsp. salt
1 cup milk
1/3 cup shortening
Preheat oven to 375 degrees F. Grease baking sheet.
Sift together dry ingredients. Cut in shortening until crumbly. Add milk until dough forms. Drop by heaping spoonful onto prepared baking sheet; bake for 15 minutes or until golden brown.
Variation for drop biscuits: may add 1 cup shredded cheese of choice (cheddar for mild flavor, pepper jack for hot and spicy flavor) to dough, then bake.