On Tue, 23 Feb 2016 19:02:48 -0500, jmcquown >
wrote:

>I'm using up some cooked chicken I made a couple of months ago. I put
>the leftover cooked chicken in a freezer container, marked the date and
>froze it. Looking for something to make for dinner, this dinner popped
>into my head. I let the chicken thaw overnight in the fridge.
>
>My mother made this throught our childhood years and into our teens. We
>called it "Chicken on a Biscuit".
>
>It's basically creamed chicken spooned over hot biscuits.
>
>I was never really a fan of chicken but I always loved this simple meal.
> It takes me back. Mom never made chicken with dumplings. This was
>her sort of equivalent.
>
>It's basically chicken pieces on the bone (she always used skin-on and
>bone-in - I don't recall skinless boneless chicken being a big thing
>when I was a kid or a teenager) cooked in just enough water to cover.
>Seasoned with salt, pepper, a bay leaf. Simmer and cook it down to make
>a nice broth.
>
>The chicken is removed, deboned, the meat torn into pieces and added
>back to the pot of broth. Make a double batch of heavy white sauce and
>add it to the pot. Stir and let cook for a bit. Occasionally it needed
>a cornstarch slurry to thicken it a bit. Spoon the creamed chicken over
>biscuits. (I use an old Betty Crocker recipe for drop biscuits; in my
>teen years Mom used Bisquik.) It's a hearty, filling meal and for
>something so easy to make, quite tasty!
>
>What's on your menu?
>
>Jill

burritos made with the refried beans that I made today,
Janet US