Biscuit-topped Lemon Chicken

Total Time: 1 hr 15 mins Preparation Time: 40 mins Cook Time: 35 mins

Ingredients

• Servings: 15
• 2 large onions, finely chopped
• 4 celery ribs, finely chopped
• 2 garlic cloves, minced
• 1 cup butter, cubed
• 8 green onions, thinly sliced
• 2/3 cup all-purpose flour
• 1/2 gallon milk
• 12 cups cubed chicken
• 2 (10 3/4 ounce) cans condensed cream of chicken soup, undiluted
• 1/2 cup lemon juice
• 2 tablespoons grated lemon peel
• 2 teaspoons pepper
• 1 teaspoon salt
• 5 cups self rising flour
• 2 cups milk
• 2 cups shredded cheddar cheese
• 1/4 cup butter, melted

Recipe

• 1 in a dutch oven, sauté the onions,celery and garlic in butter. add green onions. stir flour until blended; gradually add milk. bring to a boil; cook and stir for 2 minutes or until thickened.
• 2 add the chicken,soup, lemon juice and peel,pepper and salt; heat through. pour into two greased 13x9-inch baking dishes; set aside.
• 3 in a large bowl, combine biscuit ingredients until just moistened. turn onto a lightly floured surface; knead 8-10 times. pat or roll out to 3/4 inch thickness. with a floured 2 1/2 inch biscuit cutter, cut out 30 biscuits.
• 4 place over chicken mixture. bake,uncovered, at 350 for 35-40 minutes or until golden brown.
• 5 note: as a substitute for each cup of self rising flour, place 1 1/2 teaspoons of baking powder and 1/2 teaspoon salt in a measuring cup. add all purpose flour to measure 1 cup.