Creamed Chicken for Biscuits Recipe - Allrecipes.com
Creamed Chicken for Biscuits Recipe
  • READY IN 30 mins

Creamed Chicken for Biscuits

Recipe by  

"Cooked chicken breast meat simmered with cream, chicken broth, almonds and peas in a lightly seasoned mixture perfect for pouring over hot biscuits."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    10 mins
  • COOK

    20 mins
  • READY IN

    30 mins

Directions

  1. Melt butter in a large saucepan over medium heat. Stir in flour, then add broth, cream, garlic powder, salt and pepper. Mix together and cook until thickened. Stir in chicken, peas and almonds. Heat through and serve over hot cooked biscuits.
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Reviews More Reviews

Most Helpful Positive Review
Jan 28, 2007

Ahh, comfort food! This is a wonderful chicken and biscuits recipe. I love that it doesn't call for cans of prepared soup, it's all homemade but still very easy. Changes I made: half and half instead of cream. No garlic, no almonds. Used peas/carrots combo instead of plain peas. I used all the salt and pepper called for and even added a little extra salt. Served over baking powder biscuits from the freezer section. YUMMMY. Thanks, I love it!

 
Most Helpful Critical Review
Sep 30, 2002

I tired this recipe for supper and my family didn't like it. My husband ate it but I could tell he didn't really like it. My son ended up eating peanut butter and jelly. I won't make this recipe again. Once was enough.

 
Mar 16, 2004

This was very good on a cold blustery day. To cut calories I used 2% milk instead of cream. Delicious! The only thing I would change about this recipe is that next time I will add some carrots and celery.

 
Dec 14, 2002

This was a good recipie, but it needed a little more. I doubled the amount of seasonings and added some chicken boullion. This made it a lot more flavorful. I would also recommend increasing the amount of liquids. Just taste it and add more seasonings if you need it. Really good!

 
Feb 10, 2008

I've made this twice, both times using shredded chicken instead of cubed (to shred, boil chicken breast for 20 minutes then use two fork to shred). The 2nd time I made this I doubled the garlic powder, salt and pepper, which greately improved this recipe.

 
Jan 08, 2007

This was very good and sinfully rich! I simmered chicken breasts with some vegetables and seasoning and used the broth instead of canned. Even though I love almonds, I left them out. Easy dish to put together but not one I can, in good conscience, eat all the time because of the heavy cream. I may try using milk as others have suggested or maybe even half cream and half milk to help with the calories. However, if you're looking for comfort food, this dish definitely fits the bill.

 
Oct 29, 2005

Great basic recipe that allows for lots of substitutions depending on what you happen to have on hand. Husband really, REALLY dislikes peas...but he ate 'em! We'll have this again using broccoli or asparagus instead. Also, this recipe makes a lot for our small family. Served this last night over buttermilk drop biscuits, we're having the leftovers tonight over rice. Thanks for submitting Sara!

 
Jan 29, 2008

Debatable on the Four or Five Star rating, due to it just pleases EVERYONE in our circle. I don't use nearly that much broth, and use 2% milk. The sauce needs a bit of jazzing up (More garlic, add in basil, parsley, cayenne - whatever you like). I never add the peas or almonds out of preference.

 

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Nutrition

  • Calories
  • 511 kcal
  • 26%
  • Carbohydrates
  • 14.5 g
  • 5%
  • Cholesterol
  • 146 mg
  • 49%
  • Fat
  • 40.7 g
  • 63%
  • Fiber
  • 3.9 g
  • 15%
  • Protein
  • 23.9 g
  • 48%
  • Sodium
  • 449 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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