Creamed Chicken over Biscuits Recipe
Creamy sauce over flaky biscuits is a great way to use up any leftover chicken or turkey. Peas are always added in my home for extra color.
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1 pound chicken breasts - boneless, skinless
1 tablespoon olive oil
5 tablespoons butter - divided
1/2 cup onion - diced
1/2 cup celery - sliced thinly
1 cup mushrooms - diced
4 tablespoons flour
salt and pepper
3 cups milk
1 package refrigerated biscuits
Preheat oven to 400 degrees.
Place chicken on a baking sheet lined with parchment paper. Season with salt and pepper and drizzle with olive oil. Bake for 12-15 minutes, or until no longer pink. Shred into small pieces.
In a medium saute pan, melt 1 tablespoon butter over medium heat. Saute onions, celery and mushrooms until softened, approximately 10 minutes.
In a large saucepan, melt 4 tablespoons butter over medium heat. Add flour, salt and pepper; stir to combine. Add milk and stir until thickened.
Add chicken and sauteed vegetables. Cook over low heat while biscuits are baking.
Open biscuits in half and spoon chicken mixture over the biscuit.
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"Delicious even with omitting the celery and mushrooms. Had apple crisp for dessert for a perfect start for fall."
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