Chook Me!

Does anyone have a good healthy chicken & biscuits recipe?

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1. For biscuits 2 cups self-rising all-purpose flour 3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch pieces 1 cup whole milk All-purpose flour for dusting For chicken in gravy 1 medium onion, finely chopped 1 carrot, finely chopped 1 celery rib, finely chopped 1/4 teaspoon salt 3/4 teaspoon black pepper 3 tablespoons unsalted butter 2 tablespoons all-purpose flour 1 3/4 cups reduced-sodium chicken broth (14 fl oz) 1/2 teaspoon chopped fresh thyme 1/2 cup half-and-half 3 cups chopped cooked chicken (from a 3- to 3 1/2-lb rotisserie chicken) 1/2 teaspoon fresh lemon juice PreparationMake biscuits: Put oven rack in middle position and preheat oven to 450°F. Blend together flour and butter in a bowl with a pastry blender or your fingertips until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Stir in milk with a fork just until a sticky dough forms. Turn dough out onto a floured surface and gently knead 7 or 8 times. (Do not overwork, or biscuits will be tough.) Pat dough into a 9- by 6-inch rectangle on a lightly floured surface, then cut into 6 (3-inch) squares. Arrange squares 1 inch apart on an ungreased baking sheet and bake until golden brown, 15 to 18 minutes. Cool to warm on baking sheet on a rack. Make chicken in gravy while biscuits bake: Cook onion, carrot, celery, salt, and pepper in butter in a 10-inch heavy skillet over moderate heat, stirring occasionally, until vegetables are softened, 8 to 10 minutes. Sprinkle flour over vegetables and cook, stirring, 1 minute. Stir in broth and thyme and bring to a boil, stirring, then boil over moderate heat, stirring occasionally, 2 minutes. Add half-and-half and chicken to gravy and gently simmer until chicken is heated through, about 3 minutes. Stir in lemon juice. To serve: Halve biscuits horizontally and put each bottom half in a shallow bowl. Spoon chicken in gravy over biscuit bottoms and cover with biscuit tops.
2. Chicken Fried Steaks and Creamed Pan Gravy with Biscuits Recipe courtesy Rachael Ray with many Southern friends as consultants Show: 30 Minute Meals Episode: 30-Minute Roadside Classics 1 1 /2 pounds (1/2-inch thick) round steak 1 cup plus 2 tablespoons flour 1/3 cup cornmeal, eyeball it 1 teaspoon sweet paprika 1 teaspoon salt, 1/3 palm full 1/2 teaspoon ground pepper, eyeball it 2 eggs beaten 2 tablespoons water, 2 splashes 4 tablespoons vegetable oil 1 1/4 cups beef broth or stock 1/4 cup half-and-half or cream, 2 turns of the pan 1 package bake-off biscuits, prepared according to package directions Waxed paper Preheat large, heavy skillet over medium high heat. Set steaks on to a waxed paper lined work surface and cover with another piece of waxed paper. Pound steaks to 1/4-inch thick. Pull steaks off work surface and set to the side. Line work surface with more waxed paper. Pour 1/2 cup flour into 2 piles on opposite sides of the work space. Add cornmeal, paprika, salt and pepper to 1 pile of flour. Beat eggs and water in a pie plate or shallow dish. Cut steaks into 4 portions and coat in flour, eggs, then seasoned flour and cornmeal. Add 2 tablespoons oil to hot pan and cook 2 steaks at a time. Brown steaks about 2 minutes per side, or until cooked and remove from the pan. Add 2 tablespoons more oil and repeat with remaining 2 steaks. Remove steaks to serving platter and pour off all but 2 to 3 tablespoons of drippings. Add 2 tablespoons flour to drippings and cook 2 minutes. Whisk in broth and season with salt and pepper. Whisk half and half or cream into gravy. When gravy bubbles, remove from heat. Serve steaks and warm biscuits with gravy on top. http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_21419,00.html Hope this helps!
3. Everyone is writing a book. boil chicken (any cut) De-bone put in 13x9 baking pan Add 2 inch carrots Peas any other vegetable you like Add 1-2 cups of milk Bisquick over the top Its the bomb kids love it Bisquick should be made for biscuits
4. Home Style Chicken and Biscuits 5 Bacon: fried, crisp; crumble 1 1/2 c Chicken; cooked; cubed 1 pk Vegetables; mixed; frozen* 1 1/2 c Cheddar cheese; shredded 2 Tomatoes; medium; chopped* 1 cn Soup; cream of chicken* 3/4 c Milk 1 1/2 c Biscuit baking mix 2/3 c Milk 1 cn French fried onions* 1 package (10 ounces) frozen mixed vegetables, thawed and drained. *1 can (10 3/4 ounces) condensed cream of chicken soup *1 can (2.8 ounces) Durkee French Fried Onions. Preheat oven to 400 degrees. In large bowl, combine bacon, chicken, mixed vegetables, 1 cup cheese, the tomatoes, soup and 3/4 cup milk. Pour chicken mixture into greased 8x12 inch baking dish. Bake, covered, at 400 degrees for 15 minutes. Meanwhile, in medium bowl, combine baking mix, 2/3 cup milk and 1/2 can French Fried onions to form soft dough. Spoon biscuit dough in 6 mounds around edges of casserole. Bake, uncovered, 15 to 20 minutes or until biscuits are golden brown. Top biscuits with remaining cheese and onions; bake 1 to 3 miutes or until onions are golden brown. Makes 6 servings. ~------------MICROWAVE DIRECTIONS------- Prepare chicken mixture as above, except reduce 3/4 cup milk to 1/2 cup; pour into 8x12 inch microwave safe dish. Cook, covered on HIGH 10 minutes or until heated through. Stir chicken mixture halfway through cooking time. Prepare biscuit dough as above. Stir casserole and spoon biscuit dough over hot chicken mixture as above. Cook, uncovered, 7 to 8 minutes or until biscuits are done. Rotate dish halfway through cooking time. Top biscuits with remaining cheese and onions; cook, uncovered, 1 minute or until cheese melts. Let stand 5 minutes.