Creamed Chicken and Biscuits
#CA2025 You can have this on the table in a flash by using frozen or canned biscuits and a rotisserie chicken.
Creamed Chicken and Biscuits
#CA2025 You can have this on the table in a flash by using frozen or canned biscuits and a rotisserie chicken.
Cooking Instructions
- 1
Make the biscuits. heat oven to 425 degrees Fahrenheit.
- 2
In large bowl whisk together flour,baking powder and salt.
- 3
Cut in butter using fork or pastry cutter until mixture resembles coarse crumbs.
- 4
Stir in milk til just combined. (Don't overmix)
- 5
Turn dough out on well floured surface and knead 2-3 times. Pat or roll to 1/2 inch thickness, use round cutter to cut.
- 6
Place on baking sheet. Bake 12-15 minutes until lightly browned, remove and set aside.
- 7
Prepare the creamed chicken. Melt butter in a large skillet over medium heat. Add diced onions. Cook 3-4 minutes until softened, add minced garlic cooking until fragrant. (30 -60 seconds)
- 8
Sprinkle flour over onions and garlic and stir constantly, cooking 1-2 minutes until flour turns light golden brown to make your roux.
- 9
Whisk in chicken broth, followed by milk. Stir until smooth and thickened 7-10 minutes.
- 10
Add shredded chicken,thyme, pepper and salt. Cook til heated through. If it is to thick add a little broth or milk to thin to your liking. Stir in parsley.
- 11
Split open biscuits, spoon chicken over the top and serve.
Cooksnaps
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