Recipe: Chicken and Biscuits (7)

One of these should help your craving. :-)

Have FUN,

Joe

CHICKEN, BISCUITS AND GRAVY
1 stewing hen, cut up
1 onion, sliced
2 stalks celery, cut in half
2 tsp. salt
1/2 tsp. pepper
3 tbsp. butter
3 tbsp. Flour
--BISCUITS:--
3 c. flour
2 tbsp. sugar
4 1/2 tsp. baking powder
3/4 tsp. cream of tartar
1/4 tsp. salt
3/4 c. shortening
1 egg, beaten
1 c. milk
Melt butter in frying pan, add chicken and brown on all sides. Place in a pot, add onion, celery salt and pepper. Cover with water and cook until the meat falls off the bones easily. Sift together flour, salt, baking powder and cream of tartar. Blend in shortening. Add egg to milk and stir. Slowly add to the flour mixture. Turn out on a board and knead until it holds together well. Cut out into biscuits and bake at 425 degrees F. 10 to 15 minutes or until lightly brown. Remove the chicken from the broth, discard bones, celery and onion. Return the broth to the heat and bring to a boil. Add the 3 tablespoons flour to 1 cup water and blend until there are no lumps, stir slowly into the broth and cook until it thickens, stirring continuously. Remove from heat and add chicken pieces. Serve over the baked biscuits that have been split in half.

MOLLY'S CHICKEN AND SWEET CREAM BISCUITS
1 (5 lb.) stewing chicken
2 tsp. sea salt
1 branch celery
1 med. onion
5 carrots
2 c. chicken broth
3/4 c. flour
2 c. light cream
2 egg yolks, beaten
Parsley
Sweet cream biscuits
Cut chicken, place in kettle. Add hot water to cover. Add salt, celery and onion. Simmer covered until tender, about 3 hours. Add carrots the last 30 minutes of cooking. Drain broth from chicken. Skim fat from broth, saving 1/4 cup fat for gravy. Strain broth, save carrots. Measure 2 cups broth for gravy. Blend in flour in saucepan. Gradually add broth and cream. Cook until thick and smooth, stirring constantly. Add a small amount of hot gravy to egg yolks. Then add yolks to gravy. Cook 2 minutes more. Place hot chicken and carrots in serving dish, pour in gravy. Top with sweet biscuits. Makes 10 to 12 servings.

COUNTRY CHICKEN AND BISCUITS
8 slices bacon (fried crisp and crumbled)
2 1/2 c. cubed cooked chicken
1 pkg. (10 oz.) frozen mixed vegetables, cooked and drained
1 c. chopped tomatoes
1 1/2 c. shredded Cheddar cheese
1 can condensed cream of chicken soup combined with 3/4 c. milk
1 1/2 c. biscuit mix to which you add 2/3 c milk
1 can Durkee French fried onions
In greased 8x12 baking dish, combine first 4 ingredients and 1 cup cheese. Blend soup and 3/4 cup milk. Pour over casserole. Bake covered at 400 degrees for 15 minutes. Meanwhile, combine biscuit mix, milk and 1/2 can French fried onions; mix thoroughly. Drop by biscuits over casserole. Bake uncovered, 15-20 minutes until biscuits are golden brown. Top with remaining cheese and onions and bake about 2-3 minutes until onions are toasted. *You can vary amounts of bacon, tomatoes and vegetables according to your desires.

CHICKEN AND BISCUITS
2 tbsp. cooking oil
1 sm. onion, chopped
2 c. cut-up cooked chicken
2 (10 1/2 oz.) cans cream of chicken soup
2 cans full of milk
--BISCUITS:--
2 c. sifted flour
1 tbsp. baking powder
1/3 c. cooking oil
2/3 c. milk
Heat oven to 425 degrees. Brown onion in oil, then add chicken. Heat for 1 to 2 minutes. Stir in soup and milk. Bring to boil. Pour over biscuits in a 9x13 inch pan. Bake 20 to 30 minutes until it bubbles. Sift dry ingredients into bowl. Pour oil and milk into one measuring cup without stirring. Then pour all at once into flour. Stir with fork until mixture clears side of bowl. Drop from spoon into casserole dish. Divide into 6 to 10 biscuits.

CHICKEN AND BISCUITS
1 or 2 pkgs. chicken parts
1 pkg. frozen peas
1 can cream of chicken soup
1/2 c. sour cream
1 1/2 c. milk
Salt and pepper
1 onion
2 c. Bisquick
1 1/4 c. Cheddar cheese
3 tbsp. butter
Season chicken and cook in a little water in a frying pan 1/2 to 3/4 of an hour. Cook peas about 3 minutes and drain. Saute onion in a little butter. Prepare biscuits according to Bisquick box. When chicken is cooked, remove from bone and reserve liquid. Heat soup, sour cream and 1 1/2 cups milk just to a boil (stir constantly). Reduce heat and keep warm. Place chicken, onion, peas and sauce along with some of the reserved liquid into an ungreased baking dish. Sprinkle with grated Cheddar cheese. Place biscuits on top. Bake at 375 degrees until biscuits are browned.

CHICKEN AND BISCUITS
2 1/2 c. cooked diced chicken (or turkey)
3 c. cooked vegetables (peas, corn, celery, carrots, green beans)
2 c. potatoes, cooked, diced
1 sm. onion, diced
1/4 c. butter, melted
1/2 c. flour
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. poultry seasoning
3 c. milk
BISCUITS:
3/4 c. flour
3/4 c. oatmeal
6 tbsp. butter
2 tsp. baking powder
1/2 c. milk
1 egg white
Combine meat, vegetables, potatoes and onion in 3 quart casserole. Combine and heat butter, flour, seasonings and milk in saucepan, stir until thickened and smooth. Pour into meat mixture, stir gently. BISCUITS: Combine flour and oatmeal, cut in butter and baking powder. Stir in milk and egg until well blended. Drop by large spoonfuls onto meat mixture. Bake in preheated 425 degree oven for 30 minutes until mixture is bubbly and biscuits are golden. Serves 4.

CREAM CHICKEN AND BISCUITS
4 oz. chicken breast meat, cut into thin strips
1 oz. assorted mushrooms, fresh and wild, sliced
2 tsp. red peppers, diced
2 tsp. green peppers, diced
2 thin slices jalapeno pepper
3 oz. heavy cream
Salt and pepper to taste
BISCUITS:
4 c. flour
5 tsp. double acting baking powder
6 oz. butter, softened
10 oz. milk
1 tsp. salt
Saute chicken and mushrooms briefly. Add peppers and jalapenos. Add heavy cream. Reduce to desired consistency. Season with salt and pepper. Spoon over warm biscuits. Mix together flour, baking powder, and salt. Cut butter into flour mixture until it resembles fine crumbs. Add milk all at once and blend. Roll out 1 1/2 to 2 inches thick. Cut into circles with a cookie cutter. Brush with egg wash of an egg and water. Bake at 400 degrees for 15-17 minutes.