Chicken on Biscuits Mom's
Submitted by penguin
Mom’s creamy chicken gravy with celery, green pepper, and pimentos ladled over warm buttermilk biscuits. Old-school comfort food ready in 20 minutes.
YIELD
6 servingsPREP
5 minCOOK
15 minREADY
20 minThis is the kind of recipe that gets passed down on a stained index card tucked inside a cookbook.
Celery and green pepper sauté in butter, then chicken soup, milk, flour, and pimentos come together into a thick, creamy gravy studded with chunks of cooked chicken. Ladle it over split buttermilk biscuits and you’ve got a meal that tastes like a hug from somebody’s mama.
Twenty minutes, start to finish. It’s weeknight dinner the way it used to be, before everything got complicated.
Pro Tips
- Mix the flour into the soup before adding it to the pot. This prevents lumps and gives you a smooth, thick gravy.
- Use leftover roast chicken or rotisserie chicken for the fastest version. Shredded or chopped, either works.
- Warm the biscuits before spooning the chicken over them. A cold biscuit soaks up the gravy and turns gummy. A warm one stays flaky underneath.
Ingredients
Directions
Melt margerine in Dutch oven. Sauté celery and green pepper. Cook until tender.
Mix together soup, flour, salt, pepper. Add to Dutch oven. Add chicken meat, milk, and pimentos.
Cook and stir until steaming.
Serve over biscuits.
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