If you are looking for a belly-warming dish my creamed chicken and biscuits are simple to make. Yes, even the biscuits. You can skip the biscuits and serve over noodles or mashed potatoes but nothing compares to the flaky fluffiness of these biscuits.
Creamed Chicken and Biscuits Printable Recipe
3 cups cubed cooked chicken (breasts and/or thighs)
3 cups chicken broth
15 ounce can mix vegetables, drained or 1-1/2 to 2 cups frozen vegetables
3 Tablespoons butter
1/4 cup all purpose flour
salt and pepper to taste
Measure your chicken and get your vegetables ready.
Add chicken broth to large skillet. Bring to simmer. If you are using frozen vegetables add them now and cook until veggies are as tender as you like. I found the green beans to be the ones that needed cooked the longest.
While the veggies are simmering melt butter in a small skillet. Add flour and cook for 1 minute.
Whisk into simmering broth and veggies (or just broth if you haven't added your veggies yet.)If you are using the canned veggies add them and the chicken now. If your dish isn't quite creamy you can do a few things. You can either simmer some of the liquid off, add some instant potatoes, or make a cornstarch slurry of 1-2 tablespoons of cornstarch mixed with cold water, drizzle in the pot (while stirring) until it is as thick as you like. I went the simmering route so I could be sure my veggies were nice and tender.
Serve up a heaping helping of creamed chicken on your biscuits or on the side.
This is one that hasn't had leftovers to make it to the freezer but you could definitely do so.