Creamed Chicken

• 4 -6 boneless chicken breasts
• 12 cup butter (1 stick, preferrably unsalted)
• 14 cup flour
• 2 celery ribs (cut in maybe 3 pieces)
• 1 small onion (cut in large pieces)
• 2 carrots (cut in maybe 3 pieces)
• 14 12 ounces chicken broth (1 can)
• 10 ounces cream of chicken soup (1 can)
• 16 13 ounces of grands flakey biscuits (tube of 8 biscuits)

1. In a skillet, add about 1 inch of water.
2. Add chicken, onion, celery and carrots and bring to a low boil.
3. Continue simmering for about 35-40 minutes.
4. 3/4 way through put bisquits in oven and cook as directed.
5. Drain, discard celery, onion & carrots.
6. Dice chicken and set aside.
7. In skillet, melt butter and add flour, stirring consistently.
8. When mixed well, slowly add broth and continue mixing and boiling for about 30 secs.
9. Add cream of chicken to thicken and season with salt and pepper to taste.
10. Add chicken and simmer for about 10 mins, stirring constantly.
11. On plate cut a bisquit in half and add a pad of butter on top of each half.
12. Pour a couple of scoops of chicken mixture on top and serve.
13. Optional: Sprinkle with paprika-add nice color!
14. or serve over rice.

chicken breasts, butter, flour, celery, onion, carrots, chicken broth, cream of chicken soup, grands flakey

Taken from www.food.com/recipe/creamed-chicken-232066 (may not work)