April 18, 2010


1 chicken, cut up
3 c. chicken broth
1 1/2 c. celery, chopped
1 c. onion, chopped
1 c. sliced carrots
1/3 c. butter
1/2 c. flour
1 tsp. poultry seasoning
1 1/2 c. milk
Salt & pepper
Wash chicken; pat dry. Sprinkle with salt and pepper. Place chicken broth, celery, onion and carrots in a 4 quart pan and cover. Bring to a boil. Reduce heat and simmer 45 minutes or until chicken is tender. Remove chicken. Cut meat from bones into bite size pieces. Remove vegetables and 1 1/2 cups broth. (Remaining broth may be saved and frozen.) Melt 1/3 cup butter in large saucepan; stir in flour and seasoning until smooth, stirring constantly until smooth. Stir in vegetables and chicken. Heat oven to 425 degrees. For biscuits combine 1 cup flour, 2/3 cup shredded Cheddar cheese, 1 1/2 teaspoons baking powder and salt in small bowl. Cut in 3 tablespoons butter. Stir in 1/2 cup milk until moistened in casserole. Add hot chicken mixture, drop biscuits by tablespoon onto mixture. Bake 20 to 25 minutes until biscuits are brown.

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