Jazzed Up Creamed Chicken over Biscuits

Sunday, September 24, 2017

Jazzed Up Creamed Chicken over Biscuits

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Looking for a delicious makeover of the classic creamed chicken over biscuits? You are going to want to check out our easy, creamy, delicious recipe.
Creamed Chicken over Biscuits is one of our families favorite recipes. It is easy, 30 minutes meal that tastes fantastic. So creamy and way better than Grandma made!

More Family Favorite Recipes


Chicken and Biscuits

start out making a rue by stirring together flour and butter then add milk whisking constantly until mixture has thickened

Melt butter over medium heat. Add flour, pepper, and ground mustard and use whisk to cook for 1-2 minutes over medium heat until it smells nutty and there is just a hint of it turning light brown. 

Slowly add milk, stirring constantly until it thickens, 4-5 minutes

chicken recipes

Add cooked chicken or turkey, peas, and drained pimientos and cook over medium heat until peas are softened and chicken is hot - about 10 minutes. 

HINT: Make it a quick dinner and pull chicken off of a rotisserie chicken or use leftover Thanksgiving turkey.

add cheese

Add cheese; once melted it is ready to serve over biscuits.  

biscuit recipe

Serve with homemade biscuits; see our easy, delicious recipe below.

Biscuit Recipe

Meanwhile, mix up these delicious, perfect-every-time biscuit recipe:

biscuit recipe

Preheat the oven to 450 F. In a bowl cut the crisco (or butter) into the flour, sugar, baking powder, and salt.

mix in the milk

Mix in the milk.

baking powder biscuits

Turn dough onto lightly floured surface; knead 10 times. Roll ½” thick and cut out using a cookie cutter (I use the large lids from ball canning jars). Put on ungreased cookie sheet and bake 10-12 minutes or until just a hint of light brown. Serve warm.

creamed chicken over biscuits

Jazzed up Creamed Chicken over Biscuits

4 TAB. flour
4 TAB. butter
2 cups. milk (we prefer to use 2% or whole milk)
1/8 teas. pepper
1/4 teas ground mustard
3 cups. cooked, large cubed chicken or turkey (or 1 lb) - you can use meet from a rotisserie or leftover turkey if it's easier
10 ounce package frozen peas
1 jar diced pimientos, drained
1 cup shredded Cheddar Cheese
Baking Powder Biscuits (see recipe below)

Melt butter over medium heat. Add flour, pepper, and ground mustard and use whisk to cook for 1-2 minutes over medium heat until it smells nutty and there is just a hint of it turning light brown. Slowly add milk, stirring constantly until it thickens, 4-5 minutes. Add chicken/turkey, peas, and drained pimientos and cook over medium heat until peas are softened and chicken hot - about 10 minutes. Add cheese; once melted it is ready to serve over biscuits.  

Baking Powder Biscuits

½ cup crisco (blue box) or butter    3 teas baking powder
2 cups flour                                  1 teas salt
1 TAB sugar                                  ¾ cup milk

Heat oven to 450 F. Cut shortening into flour, sugar, baking powder, and salt. Stir in milk. Turn dough onto lightly floured surface; knead 10 times. Roll ½” thick and cut out using a cookie cutter (I use the large lids from ball canning jars). Put on ungreased cookie sheet and bake 10-12 minutes or until just a hint of light brown. Serve warm.

chicken recipe


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