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Biscuit-Topped Lemon Chicken

Recipe from Taste of Home


  • 2 large onions, finely chopped
  • 4 celery ribs, finely chopped
  • 2 garlic cloves, minced
  • 1 cup butter, cubed
  • 8 green onions, thinly sliced
  • 2/3 cup flour
  • 1/2 gallon milk
  • 2 cups cubed cooked chicken
  • 2 cans cream of chicken soup, undiluted
  • 1/2 cup lemon juice
  • 2 Tbsp. grated lemon peel
  • 2 tsp. pepper
  • 1 tsp. salt

Cheddar Biscuits:

  • 5 cups self-rising flour
  • 2 cup milk
  • 2 cup shredded cheddar cheese
  • 1/4 cup butter, melted


In a Dutch oven, saute' the onions, celery and garlic in butter. Add green onions. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the chicken, soup, lemon juice and peel, pepper and salt; heat through. Pour into 2 greased 9x13 inch baking dishes; set aside. 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 inch thickness. With a floured 2 1/2 inch biscuit cutter, cut out 30 biscuits. Place over chicken mixture. Bake, uncovered, at 350 degrees F for 35-40 minutes or until golden brown.


By Robin from Washington, IA

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August 24, 20070 found this helpful

This recipe was copied from the August/September issue of Taste of Home magazine.

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