Biscuit-Topped Lemon Chicken

Biscuit-Topped Lemon Chicken

This is from Taste of Home and is an all-time favorite!  An easy dish to make if you have to take dinner to someone and most ingredients you'll most likely have on hand.

Makes 15 servings

 (easy to half if you just want to do one 9x13)

2 large onions, finely chopped

4 celery ribs, finely chopped

1 c. butter, cubed

2 garlic cloves, minced

8 green onions, thinly sliced

2/3 c. all-purpose flour

8 c. 2% milk

12 c. cubed, cooked chicken

2 cans (10 3/4 oz each) condensed cream of chicken soup, undiluted

1/2 c. lemon juice

2 T. grated lemon peel

2 t. pepper

1 t. salt

Cheddar Biscuits:

5 c. self-rising flour*

2 c. 2% milk

2 c. (8 oz) shredded cheddar cheese

1/4 c. 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 9x13 in baking dishes; set aside.

3.  Preheat oven to 350 degrees.  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.  Yield: 15 servings (30 biscuits).

*As a substitute for each cup of self rising flour, place 1 1/2 t. baking powder and 1/2 t. salt in a measuring cup.  Add all-purpose flour to measure 1 c.