"Cooked chicken breast meat simmered with cream, chicken broth, almonds and peas in a lightly seasoned mixture perfect for pouring over hot biscuits." — sal
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ground black pepper
cooked, chopped chicken breast meat
frozen green peas, thawed and drained
toasted sliced almonds
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!
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.
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.
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!
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.
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.
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Creamed Chicken for Biscuits
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 511
** Calories from Fat: 367
It's like a cross between chicken pot pie and chicken and dumplings.
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