Chicken on Biscuits Mom's
Yield
6 servingsPrep
5 minCook
15 minReady
20 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 | tablespoons |
butter
or margerine |
|
½ | cup |
celery
thinly sliced |
|
2 | tablespoons |
green bell peppers
chopped |
|
8 | ounces |
soup, chicken
one can |
* |
1 | tablespoon |
all-purpose flour
|
|
1 | dash |
black pepper
|
* |
2 | cups |
chicken meat, cooked
chopped |
|
⅔ | cup |
milk
|
|
2 | tablespoons |
pimentos
|
|
1 | x |
buttermilk biscuits
prepared |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
3E+1 | ml |
butter
or margerine |
|
118 | ml |
celery
thinly sliced |
|
3E+1 | ml |
green bell peppers
chopped |
|
231.2 | ml/g |
soup, chicken
one can |
* |
15 | ml |
all-purpose flour
|
|
1 | dash |
black pepper
|
* |
473 | ml |
chicken meat, cooked
chopped |
|
158 | ml |
milk
|
|
3E+1 | ml |
pimentos
|
|
1 | x |
buttermilk biscuits
prepared |
* |
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.