Creamed chicken ’n’ biscuits is a entree in minutes. To save even more time, I sometimes serve the hot chicken mixture on buns. From Shari Zimmerman of Deford Michigan.

Ingredients 

BISCUITS:

2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

2/3 cup milk

1/3 cup vegetable oil

CREAMED CHICKEN:

1/4 cup finely chopped onion

1/4 cup butter

1/4 cup all-purpose flour

1/4 to 1/2 teaspoon salt

1/8 teaspoon pepper

2 cups milk or chicken broth

2 cups chopped cooked chicken

Minced fresh parsley

Method 

In a bowl, combine flour, baking powder and salt; add milk and oil. 

Stir until the dough forms a ball. Knead in the bowl 10 times or until smooth.

Roll or pat dough into a 6-in. square about 1 in. thick. 

Cut into six rectangles. Place on a lightly greased baking sheet. Bake at 450° for 10-12 minutes or until golden brown.

Meanwhile, in a skillet, saute onion in butter until tender. 

Stir in flour, salt and pepper until smooth. Gradually add milk; bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until thickened.

Stir in chicken and parsley; heat through. Split biscuits; top with the creamed chicken. Yield: 6 servings.