Biscuit Topped Lemon Chicken

Ingredients:
2 large onions, finely chopped
4 celery ribs, finely chopped
2 garlic cloves, minced
1 c. butter, cubed
8 green onions, thinly sliced
2/3 c. flour
1/2 gallon milk
12 c. cubed cooked chicken breast
2 cans (undiluted) cream of chicken soup
1/2 cup lemon juice
2 tbsp. grated lemon peel
2 tsp. pepper
1 tsp. salt
Cheddar Biscuits:
5 c. self-rising flour
2 c. milk
2 c. shredded cheddar cheese
1/4 c. butter, melted

In Dutch over, saute the onions, celery and garlic in butter.
Add green onions.
Stir in flour until blended; gradually add milk.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Add the soup, chicken, lemon juice and peel, pepper and salt; heat through.
Pour into 2 greased 9x13 pans; set aside.

In large bowl combine buscuit ingredients just until moistened.
Turn onto a lightly floured surface; kneed 8-10 times.
Pat or roll out into 3/4 in. thickness.
With a floured buscuit cutter (or the top rim of a glass..hehe) cut into 30 biscuits.
Place over chicken mixture.
Bake uncovered at 350' for 35-40 minutes or until golden brown.

**As a substitute for self-rising flour, use 1 1/2 tsp baking powder & 1/2 tsp salt per 1 cup of flour. Add powder & salt, then add flour to make 1 cup.
**In addition you can also add cubed cooked carrots and potatoes to the recipe!
Serves: 15
Preparation: 40 min.
Baking: 35 min.

~From the kitchen of...Renee Shaw~