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Chicken and Biscuits Recipe

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This recipe for Chicken and Biscuits, by , is from 2017 UMC in Wayne Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dianne De Vos


1 lb. boneless chicken breast
1 lb. boneless chicken thighs
1 cup carrots cut up
1 cup celery cut up
2 onions cut up
1 large potato peeled and cut
Poultry seasoning
1 can chicken broth
1 1/2 cup bisquick
1/2 cup milk

Cook chicken with salt, pepper and seasoning and set aside. Cook vegetables in chicken broth for about 10-15 minutes. Thicken mixture with 2-3 Tbsp. flour dissolved in water. Stir in vegetables and chicken. Place in casserole disk. Mix bisquick with milk. Drop biscuits on top and bake at 350 until bisquits are browned.




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