Biscuit-Topped Lemon Chicken

• 2 large onions, finely chopped
• 4 celery ribs, finely chopped
• 2 garlic cloves, minced
• 1 cup butter, cubed
• 8 green onions, thinly sliced
• 23 cup all-purpose flour
• 12 gallon milk
• 12 cups cubed chicken
• 2 (10 3/4 ounce) cans condensed cream of chicken soup, undiluted
• 12 cup lemon juice
• 2 tablespoons grated lemon peel
• 2 teaspoons pepper
• 1 teaspoon salt
• 5 cups self rising flour
• 2 cups milk
• 2 cups shredded cheddar cheese
• 14 cup butter, melted

1. In a Dutch oven, saute the onions,celery and garlic in butter.
2. Add green onions.
3. Stir flour until blended; gradually add milk.
4. Bring to a boil; cook and stir for 2 minutes or until thickened.
5. Add the chicken,soup, lemon juice and peel,pepper and salt; heat through.
6. Pour into two greased 13x9-inch baking dishes; set aside.
7. In a large bowl, combine biscuit ingredients until just moistened.
8. Turn onto a lightly floured surface; knead 8-10 times.
9. Pat or roll out to 3/4 inch thickness.
10. With a floured 2 1/2 inch biscuit cutter, cut out 30 biscuits.
11. Place over chicken mixture.
12. Bake,uncovered, at 350 for 35-40 minutes or until golden brown.
13. NOTE: As a substitute for each cup of self rising flour, place 1 1/2 teaspoons of baking powder and 1/2 teaspoon salt in a measuring cup.
14. Add all purpose flour to measure 1 cup.

onions, celery, garlic, butter, green onions, flour, gallon milk, chicken, condensed cream, lemon juice, pepper, salt, flour, milk, cheddar cheese, butter

Taken from www.food.com/recipe/biscuit-topped-lemon-chicken-242205 (may not work)