BISCUIT-TOPPED LEMON CHICKEN

Biscuit-Topped Lemon Chicken image

This homey recipe combines two of my favorite things: hot, crusty biscuits and a flavorful lemon-pepper sauce. I've taken it to potlucks and given it as gifts with potatoes and carrots baked in. -Pattie Ishee, Stringer, Mississippi

Provided by Taste of Home

Categories Dinner

Time 1h15m

Yield 15 servings (30 biscuits).

Number Of Ingredients 18

Ingredients

2 large onions, finely chopped
4 celery ribs, finely chopped
1 cup butter, cubed
2 garlic cloves, minced
8 green onions, thinly sliced
2/3 cup all-purpose flour
8 cups 2% milk
12 cups cubed cooked chicken
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1/2 cup lemon juice
2 tablespoons grated lemon zest
2 teaspoons pepper
1 teaspoon salt
CHEDDAR BISCUITS:
5 cups self-rising flour
2 cups 2% milk
2 cups shredded cheddar cheese
1/4 cup butter, melted

Steps:

In a Dutch oven, saute onions and celery in butter. Add garlic; cook 1 minute longer. Add green onions. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. , Stir in chicken, soup, lemon juice and zest, pepper and salt; heat through. Pour into two greased 13x9-in. baking dishes; set aside., Preheat oven to 350°. In a large bowl, combine biscuit ingredients just until moistened. Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 3/4-in. thickness. With a floured 2-1/2-in. biscuit cutter, cut out 30 biscuits. , Place over chicken mixture. Bake, uncovered, 35-40 minutes or until golden brown.

Nutrition Facts : Calories 687 calories, Fat 34g fat (19g saturated fat), Cholesterol 180mg cholesterol, Sodium 1224mg sodium, Carbohydrate 47g carbohydrate (10g sugars, Fiber 2g fiber), Protein 47g protein.