Sunday, March 30, 2008

Chicken and Biscuits

2 medium chicken breasts
1 to 1 1/2 cup mixed vegetables
1 can cream of chicken soup
3/4 can of water
corn starch to thicken gravy
1 recipe biscuits (see below)
Salt and pepper to taste

Cook chicken and vegetables (we boiled the chicken). Cube chicken. Make gravy by mixing cream of chicken soup, water, and corn starch in a pot over medium heat. Mix chicken and vegetables into gravy, bring to a boil. Pour gravy mixture into baking dish. Place biscuits on top of mixture. Bake at 450 degrees until biscuits are golden brown (10 to 15 minutes or so).

Notes: This is something that B's mother used to make. Made enough for two hungry people with some left over. For variation, try turkey instead of chicken.

1 cup all purpose flour
1/4 teaspoon salt
1 tsp. sugar
1/3 cup milk
2 tsp. baking powder
1/4 tsp. cream of tarter
1/4 cup shortening

Sift dry ingredients into bowl. Cut in shortening until it is like course crumbs, then add milk. Stir quickly with fork just until dough follows fork around bowl. Turn onto lightly floured surface (dough should be soft). Knead gently 10 to 12 strokes. Roll or pat dough 1/2 inch thick. Cut into round shapes (I did this with a small cup).

1 comment:

  1. We've had this many times since the original post. Most recently we had it last week. The biscuits are always our favorite part. Brittany usually uses the leftover dough to make extra biscuits to eat with honey or jam. Yummy.