More Family Favorite Recipes
- Best Ever Tomato Soup Recipe
- Amazing Thanksgiving Leftover Soup
- Family favorite Early Autumn Stew
- Green Chicken Taco Soup
Chicken and Biscuits
Melt butter over medium heat. Add flour, pepper, and ground mustard and use whisk to cook for 1-2 minutes over medium heat until it smells nutty and there is just a hint of it turning light brown.
Slowly add milk, stirring constantly until it thickens, 4-5 minutes
Add cooked chicken or turkey, peas, and drained pimientos and cook over medium heat until peas are softened and chicken is hot - about 10 minutes.
HINT: Make it a quick dinner and pull chicken off of a rotisserie chicken or use leftover Thanksgiving turkey.
Add cheese; once melted it is ready to serve over biscuits.
Melt butter over medium heat. Add flour, pepper, and ground mustard and use whisk to cook for 1-2 minutes over medium heat until it smells nutty and there is just a hint of it turning light brown.
Slowly add milk, stirring constantly until it thickens, 4-5 minutes
Add cooked chicken or turkey, peas, and drained pimientos and cook over medium heat until peas are softened and chicken is hot - about 10 minutes.
HINT: Make it a quick dinner and pull chicken off of a rotisserie chicken or use leftover Thanksgiving turkey.
Add cheese; once melted it is ready to serve over biscuits.
Serve with homemade biscuits; see our easy, delicious recipe below.
Biscuit Recipe
Meanwhile, mix up these delicious, perfect-every-time biscuit recipe:
Preheat the oven to 450 F. In a bowl cut the crisco (or butter) into the flour, sugar, baking powder, and salt.
Mix in the milk.
Turn dough onto lightly floured surface; knead 10 times. Roll ½” thick and cut out using a cookie cutter (I use the large lids from ball canning jars). Put on ungreased cookie sheet and bake 10-12 minutes or until just a hint of light brown. Serve warm.
How pretty is that? We like to eat it various times throughout the year, but especially for Christmas because of the red and green.
HINT: We cut the biscuits in the shape of Christmas Trees. (You can dye your dough green if you like too as well)
This recipe is so creamy with just right taste of Grandma's home cooking mixed with a slight zip to make it have more intrigue. It is one of our all time favorite meals!
Yield: 6-8 servings
Jazzed Up Creamed Chicken over Biscuits
prep time: 10 MINScook time: 20 MINStotal time: 30 mins
Looking for a delicious makeover of the classic creamed chicken over biscuits? You are going to want to check out our easy, creamy, delicious recipe.
INGREDIENTS:
Creamed Chicken
- 4 Tablespoos flour
- 4 Tablespoons butter
- 2 cups. milk
- 1/8 teas. pepper
- 1/4 teas ground mustard
- 3 cups. cooked, cut up chicken - you can use meet from a rotisserie or leftover turkey if it's easier
- 10 ounce package frozen peas
- 1 jar diced pimientos, drained
- 1 cup shredded Cheddar Cheese
Perfect Biscuits
- ½ cup crisco (blue box) or butter
- 2 cups flour
- 1 Tablespoon sugar
- 3 teas baking powder
- 1 teas salt
- ¾ cup milk
INSTRUCTIONS:
Make the Biscuits
- Preheat the oven to 450 F.
- Cut shortening into flour, sugar, baking powder, and salt. Stir in milk.
- Turn dough onto lightly floured surface; knead 10 times. Roll ½” thick and cut out using a cookie cutter (I use the large lids from ball canning jars).
- Put on ungreased cookie sheet and bake 10-12 minutes or until just a hint of light brown.
Make the Creamed Chicken
- While the biscuits are baking, melt butter over medium heat. Add flour, pepper, and ground mustard and use whisk to cook for 1-2 minutes over medium heat until it smells nutty and there is just a hint of it turning light brown.
- Slowly add milk, stirring constantly until it thickens, 4-5 minutes.
- Add chicken, peas, and drained pimientos and cook over medium heat until peas are softened and chicken hot - about 10 minutes.
- Add cheese; once melted it is ready to serve over biscuits.
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