Creamy Chicken & Biscuits

Serves: 7
Total Calories: 213


2 cups potatoes, peeled and diced
2 cups carrots, peeled and sliced
1 onion, diced
3 tablespoons butter
3 tablespoons all-purpose flour
2 teaspoons salt
1/2 teaspoon pepper
2 cups milk
1 cup chicken broth
2 cubes chicken bouillon
2 boneless, skinless chicken breasts, cooked and diced
1 (12-ounce) tube refrigerated biscuits


Cover potatoes, carrots and onion with water in a medium saucepan. Bring to a boil over medium heat; reduce heat and simmer until tender. Drain and set aside. Melt butter in another medium saucepan; stir in flour, salt and pepper, stirring constantly. Gradually add milk, broth and bouillon. Cook until thickened, about 3 to 5 minutes; set aside. Combine chicken and vegetables in a lightly greased 13"x9" baking pan. Pour sauce over top; arrange biscuits over sauce. Bake, uncovered, at 400 degrees for 15 minutes, or until biscuits are golden and sauce is bubbly.

Tip: Creamed chicken or tuna is tasty spooned over old-fashioned toast points. Trim the crusts from thinly sliced bread, cut into triangles and bake at 425 degrees until golden, 2 to 3 minutes per side.

Nutritional Facts:

Serves: 7
Total Calories: 213
Calories from Fat: 61

This Creamy Chicken & Biscuits recipe is from the Comfort Foods Cookbook. Download this Cookbook today.

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