Creamed Chicken and Biscuits

Prep Time
Cook Time
2h 30m
Ready In

Recipe: #13291

July 23, 2014

"From Mrs Kossman old recipe its like chicken and dumplings. I would not add salt to anything, I think you could use chicken breast and stock for this, and you could make another dish with stock and chicken like chicken bog or chicken pot pie crepes"

Original is 4 servings


  • Serving Size: 1 (633.7 g)
  • Calories 804.2
  • Total Fat - 26.9 g
  • Saturated Fat - 12.1 g
  • Cholesterol - 911.8 mg
  • Sodium - 1793.8 mg
  • Total Carbohydrate - 63.6 g
  • Dietary Fiber - 1.7 g
  • Sugars - 9.9 g
  • Protein - 72.5 g
  • Calcium - 310.9 mg
  • Iron - 10.6 mg
  • Vitamin C - 12.7 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Boil chicken. Debone chicken saving broth. Put in bottom of 9x13 dish.

Step 2

Add some broth with cornstarch added. Add cream of chicken soup, salt and pepper and celery salt.

Step 3

Mix remaining ingredients into biscuit dough. The dough will be stick drop by spoonfuls onto sauce i needed to add a little more flour because i used huge egg,darlene had banties, so had smaller eggs. Add to top of chicken, this overflowed for me so put pan under.

Step 4

Bake at 400 degrees until biscuits are brown about 30 minutes.


No special items needed.

1 Reviews


This is a great way to use up cooked chicken which we enjoyed. Instead of celery salt we used celery seed a bit of extra salt. I used a larger pan than indicated so there was no overflow as the poster mentioned. Delicious and filling! Thanks for sharing!


review by:
(22 Feb 2023)

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