Recipe: Chicken Curry and Chutney Biscuits (Bisquick recipe, 1985)

CHICKEN CURRY AND CHUTNEY BISCUITS

1 cup chopped onion
1 cup finely chopped celery
3 tablespoons butter
2 1/4 cups Bisquick Baking Mix, divided use
1 cup milk
1 (10 3/4 oz.) can condensed cream of chicken soup
1 1/4 teaspoons curry powder
1/4 teaspoon ground ginger
1/8 teaspoon white pepper
2 whole chicken breasts, cooked and cut into chunks (about 3 cups)
1/2 cup sour cream
1/2 cup cold water
1/4 cup chutney
OPTIONAL, FOR SERVING:
additional chutney, coconut, raisins, almonds and sliced bananas

Heat oven to 425 degrees F.

TO PREPARE THE CHICKEN MIXTURE:
Saute onion and celery in butter until tender. Stir in 1/4 cup Bisquick. Gradually stir in milk. Add soup. Heat to boiling, stirring constantly. Remove from heat; stir in curry powder, ginger, pepper, chicken and sour cream. Set aside.

TO PREPARE THE BISCUIT DOUGH:
Mix the remaining 2 cups Bisquick and the water; beat 20 strokes. Gently smooth dough into ball on surface dusted with Bisquick. Knead 5 times. Roll dough into 12x9-inch rectangle. Spread with chutney to within 1/2-inch of edges. Roll up tightly, beginning at 12-inch side. Seal well by pinching edge of dough. Cut into 12 slices.

TO ASSEMBLE AND BAKE:
Pour chicken mixture into ungreased rectangular baking dish, 13x9x2-inches. Place biscuits on chicken mixture.

Bake 25 minutes or until biscuits are golden.

Serve with additional chutney, coconut, raisins, almonds and sliced bananas to sprinkle on top if desired.

Makes 12 servings
From: Recipelink.com
Source: Recipe booklet: Prizewinning Recipes by You from the Bisquick Creations Recipe Contest, General Mills Inc., 1985