Whenever we have a rotisserie chicken from the market or cook a beer can chicken we typically eat the wings and all the dark meat for a “chicken dinner”. This saves the two breasts for a chicken pot pie, or in this case, Chicken A La King and biscuits. We also make this easy by using Bisquick to make the biscuits. Serves 4.
Ingredients:
- 4 Biscuits
- 1½ Cups sliced fresh mushrooms
- 1/4 Cup chopped onion
- 1/4 Cup chopped celery
- 1/4 Cup chopped red pepper
- 1/3 Cup butter
- 1/4 Cup all purpose flour
- 1/4 Teaspoon salt
- 1 Cup chicken broth
- 1 Cup milk
- 1/4 Cup chopped fresh parsley
- 2 Small cooked chicken breasts, pulled apart
Directions:
Make the biscuits according to package instructions. We use Bisquick and make the biscuits a little larger then they suggest.
While biscuits are cooking, in a large skillet. sauté the mushrooms in just a little butter until they release all their moisture and they are browned. Melt in the rest of the butter and add the chopped onion, celery and pepper. Cook until softened, but not mushy. Stir in the flour and salt and cook for two minutes until blended completely with the butter. Gradually add in first the broth, then the milk, whisking until blended. Bring to a boil and cook for a couple minutes.
Add the shredded chicken at the end to warm. Serve over biscuits that are cut in half.
