Well, after a too-long pause in blogging, I think I am officially back…but, since I have so much to catch up on blogging-wise, I figured I’d just start in the now and eventually build my way back. Today, after our third consecutive day of unpacking/organizing/tossing/going crazy, I decided it was time to take a break and cook up a little something hot, easy, and a little buttery. I found this recipe in my tried-and-true Taste of Home’s Prize-Winning Recipes (2007), and, as always, we were not disappointed.
Can I just say briefly before posting the recipe for this easy, 30-minute dish how much I adore cooking with all the fancy-pants new dishes that we got for our wedding? I feel like it’s Christmas every day, because I just have so much fun reveling in the joy of new cooking contraptions.
Anyway, a note I’d make on this recipe is to make sure and time it so that the biscuits come out right as the sauce is done (or just after)–I usually put them in right as I’m starting to add all the milk/liquid to the creamed chicken mixture. Happy cooking!
Creamed Chicken and 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 tsp salt
1/8 tsp pepper
2 cups milk or chicken broth (I used milk)
2 cups chopped cooked chicken
Minced fresh parsley (I just used dried parsley flakes)
In a bowl, combine flour, baking powder, and salt; add milk and oil. Stir until the dough forms a ball. Knead in the bowl 10 times or until smooth.
Roll or pat dough into a 6-in. square about 1-in. thick. Cut into six rectangles. Place on a lightly greased baking sheet. Bake at 450 degrees for 10-12 minutes or until golden brown.
Meanwhile, in a skillet, saute onion in butter until tender. Stir in flour, salt and pepper until smooth. Gradually add milk; bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until thickened. Stir in chicken and parsley; heat through. Split biscuits; top with the creamed chicken.
Yield: 4-6 servings
***Note: While this recipe calls for cooked chicken, I’ve also had success with cutting up raw chicken and cooking it alongside the onions. It adds a little bit to the cooking time, but the whole thing still comes together in around 30 minutes (ish).
This recipe is delicious and, best of all, really quick. We especially enjoyed eating it while sitting on a cleared-off loveseat amidst piles of moving boxes while watching The Big Bang Theory on Matt’s laptop. Life is good!