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Creamed Chicken over Biscuits on a white plate and a checkered cloth
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Old-Fashioned Creamed Chicken on Biscuits

This old-fashioned Creamed Chicken on Biscuits recipe is filling, creamy, easy to make, full of vegetables and a fantastic dinner idea.
Course Entrees
Cuisine American
Keyword How to Make Creamed Chicken on Biscuits, How to Make Creamed Chicken Over Biscuits, Old-fashioned Creamed Chicken on Biscuits, Old-Fashioned Creamed Chicken over Biscuits
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8
Calories 485kcal
Author Rhonda

Ingredients

  • 2 tbsp. unsalted butter
  • Onion 1 small and diced = ½ cup
  • ½ cup celery diced
  • ¼ cup mushrooms sliced
  • 1 10 ¾ oz. cream of chicken soup
  • ½ cup milk
  • 6 oz. shredded cheddar cheese
  • 2 ½ cups chicken cooked and diced
  • ½ cup frozen or fresh peas
  • ½ cup baby carrots diced
  • ¼ tsp. kosher salt
  • ¼ tsp. fresh ground black pepper
  • 8 biscuits - homemade or store-bought

Instructions

  • Bake the biscuits according to the directions on the tube of biscuits.
  • Preheat a large cast iron skillet to medium high.
  • Add in olive oil and your cut up chicken. Cook until the chicken is cooked through; approximately 8 to 10 minutes.
  • Once the chicken is done, add in the celery, onion, carrots, and mushrooms and cook until they are tender; 5 to 7 minutes.
  • Lower the heat to medium-low an then add in the soup and milk and heat for 3 minutes.
  • Add in the salt, pepper, cheese, and peas and cook until they are heated thoroughly.
  • Once the creamed chicken is ready, slice a biscuit in half and top with the warm creamy chicken.
  • Enjoy!

Nutrition

Serving: 1g | Calories: 485kcal | Carbohydrates: 36g | Protein: 22g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 15g | Cholesterol: 74mg | Sodium: 877mg | Fiber: 3g | Sugar: 4g