Here’s a homey dish that combines two of my favorite things—hot, crusty biscuits and chicken smothered in a flavorful lemon-pepper sauce. I often serve it with sides of potatoes and carrots.
—PATTIE ISHEE STRINGER, MS
PREP: 40 MIN. • BAKE: 35 MIN. • MAKES: 15 SERVINGS (30 BISCUITS)
2 large onions, finely chopped
4 celery ribs, finely chopped
1 cup butter, cubed
2 garlic cloves, minced
8 green onions, thinly sliced
2/3 cup all-purpose flour
8 cups 2% milk
12 cups cubed cooked chicken
2 cans (10 3/4 ounces each) condensed cream of chicken soup, undiluted
1/2 cup lemon juice
2 tablespoons grated lemon peel
2 teaspoons pepper
1 teaspoon salt
CHEDDAR BISCUITS
5 cups self-rising flour
2 cups 2% milk
2 cups (8 ounces) shredded cheddar cheese
1/4 cup butter, melted
1. In a Dutch oven, saute onions and celery in butter. Add garlic; cook 1 minute longer. Add green onions. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened.
2. Stir in chicken, soup, lemon juice and peel, pepper and salt; heat through. Pour into two greased 13x9-in. baking dishes; set aside.
3. Preheat oven to 350°. In a large bowl, combine biscuit ingredients just until moistened. Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 3/4-in. thickness. With a floured 2 1/2-in. biscuit cutter, cut out 30 biscuits.
4. Place over chicken mixture. Bake, uncovered, 35-40 minutes or until golden brown.
NOTE As a substitute for each cup of self-rising flour, place 1 1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.