Biscuit Topped Lemon Chicken

This one is a huge recipe, not for ingredients really, but it makes a ton. I cut the whole thing in half, even biscuits and it worked perfectly. For a comfort food with a new twist this is a winner.
I added one cup fresh sliced mushrooms, a whole bag a peas, and two large carrots cut up (softened already) Most the time, carrots are added whenever I get the chance to cut. Lately, the kids won’t allow me to take the time to prepare everything so I’ve been preparing ahead of time. Cutting carrots & steaming them at the beginning of the week, just enough so they don’t require alot of cooking time for any given meal.

I’ll give you the whole recipe, it’s easily cut in half which is what I did right down to the biscuit dough (which was a great change to plain butter biscuits that I make) I filled two casserole dishes & had 15 biscuits.

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 peel
2 teaspoons pepper
1 teaspoon salt

5 cups self-rising flour
2 cups 2% milk
2 cups (8 ounces) shredded cheddar cheese
1/4 cup butter, melted
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 for 2 minutes or until thickened. (I did add a bit more flour as it wasn’t as thick as I wanted too, as with anything your thickening with flour/water it varies. Never add more than a few tablespoons at once, just watch it. Add a bit as your stirring and let it sit a minute or two, it doesn’t take long the picture below is before it thickened)

Stir in the chicken, soup, lemon juice (taste it after adding lemon juice, I added a tad more because I LOVE lemon chicken) and peel, pepper and salt; heat through. Pour into two greased 13-in. x 9-in. baking dishes; set aside.

In a large bowl, combine the 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, at 350° for 35-40 minutes or until golden brown. Yield: 15 servings (30 biscuits). Finished pic is up top 🙂