Chicken on Biscuits(Mom's)
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
margarine
|
|
| ½ | cup |
celery
thinly |
|
| 2 | tablespoons |
green bell peppers
|
|
| 1 | each |
soup, cream of chicken
|
*
|
| 1 | tablespoon |
all-purpose flour
|
|
| 1 | dash |
black pepper
|
*
|
| 2 | cups |
chicken
cooked, chopped |
|
| ⅔ | cup |
milk
|
|
| 2 | tablespoons |
pimentos
|
|
| 1 | x |
buttermilk biscuits
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
margarine
|
|
| 118 | ml |
celery
thinly |
|
| 3E+1 | ml |
green bell peppers
|
|
| 1 | each |
soup, cream of chicken
|
*
|
| 15 | ml |
all-purpose flour
|
|
| 1 | dash |
black pepper
|
*
|
| 473 | ml |
chicken
cooked, chopped |
|
| 158 | ml |
milk
|
|
| 3E+1 | ml |
pimentos
|
|
| 1 | x |
buttermilk biscuits
|
*
|
Directions
Melt margerine in Dutch Oven.
Sauté celery and green pepper.
Cook til tender.
Mix together soup, flour, salt, pepper.
Add to Dutch Oven. Add chicken, milk, and pimento.
Cook and stir until steaming.
Serve over biscuits.
