Creamed Chicken Over Biscuits
- 1 c. cubed, peeled potatoes
- 1/2 c. diced carrots
- 2 Tbsp. butter or margarine
- 2 Tbsp. all purpose flour
- 1 c. milk
- 2 1/2 tsp. chicken bouillon granules
- 1/8 tsp. pepper
- 1/2 lb. boneless, skinless chicken breasts, cooked & cubed
- 1/2 c. frozen peas, thawed
- 4 warm buttermilk biscuits
- Place potatoes and carrots in a small saucepan. Cover with water; bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are tender. Drain and set aside. In a large skillet, melt butter. Stir in flour until smooth. Gradually whisk in milk. Add the bouillon and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, peas and potato mixture; heat through. Serve over biscuits. Yield: 2 servings.
potatoes, carrots, butter, flour, milk, chicken bouillon granules, pepper, chicken breasts, frozen peas, buttermilk
Taken from www.cookbooks.com/Recipe-Details.aspx?id=23048 (may not work)