On Wed, 24 Feb 2016 05:09:20 -0500, jmcquown >
wrote:

>On 2/23/2016 11:21 PM, Je?us wrote:
>> 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!
>>
>> Sounds good, although I've never had these 'biscuits' I keep seeing
>> mentioned on RFC
>>
>They're just a quick-bread type thing. Ignore the reference to the
>specific brand, just use any all-purpose flour:
>
>http://www.bettycrocker.com/recipes/...6-6721805a8031

Thanks Jill. I just realised I've had it explained to me before -
maybe this time it'll sink in