6/9/08

Creamed Chicken and Biscuits

My oldest daughter and I must have some of our Nashville blood in us even though we moved away from Tennessee over 10 years ago. We adore our biscuits and love them topped with bacon gravy, sausage gravy or creamed chicken. This recipe is from a magazine I subscribed to for years... Quick Cooking. So easy and quick you'll be glad to add it to your collection of comfort foods too!



Creamed Chicken & Biscuits

Biscuits

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2/3 cup milk
1/3 cup vegetable oil


Creamed Chicken

1/4 cup finely chopped onion
1/4 cup butter
1/4 cup all-purpose flour
1/4 to 1/2 teaspoon salt
1/8 teaspoon pepper
2 cups milk or chicken broth
2 cups chopped cooked chicken
Minced fresh parsley


In a large bowl, combine the flour, baking powder and salt; add milk and oil. Stir until the dough forms a ball. On a lightly floured surface, knead 8-10 times or until smooth. Roll or pat dough into a 6-in. square about 1 in. thick. Use a biscuit cutter or cut into six rectangles. Place on a lightly greased baking sheet. Bake at 450° for 10-12 minutes or until golden brown.

While the biscuits are baking, in a large skillet, saute onion in butter until tender. Stir in flour, salt and pepper until blended. Gradually add milk; bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until thickened. Stir in chicken and parsley; cook until heated through. Split biscuits - top with the creamed chicken.
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