Chicken on Biscuits(Mom's)

This is the kind of weeknight dinner that clears the fridge and fills the table fast. Leftover cooked chicken gets folded into a creamy sauce made from cream of chicken soup thickened with a little flour, then spooned hot over split biscuits.

Sautéed celery and green pepper give the sauce some crunch and color, while pimento adds sweet, peppery specks throughout. It’s a one-pot deal in a Dutch oven, and the whole thing comes together while your biscuits bake.

This is a use-what-you-have recipe at heart. Rotisserie chicken, leftover roast chicken, even canned chicken all work here. The cream soup base does the flavor work.

Pro Tips

• Cook the celery and green pepper until just tender. You want them to still have some bite against the creamy sauce.
• Mix the soup, flour, salt, and pepper together before adding to the pot. This prevents flour lumps in your sauce.
• Stir constantly once the milk goes in. Cream soups scorch on the bottom fast if you walk away.
• Use hot, freshly baked biscuits. The steam from the sauce softens them just enough while the bottoms stay firm.

Variations

• Mushroom version: Swap cream of chicken soup for cream of mushroom and add sliced sautéed mushrooms.
• Southern style: Stir in a pinch of cayenne and serve over drop biscuits made with buttermilk.