Recipe By sal
Rating
Published Apr 2nd
Prep 10m Cook 20m Additional - Ready In 30m
Servings 8 servings Calories 510.9

Cooked chicken breast meat simmered with cream, chicken broth, almonds and peas in a lightly seasoned mixture perfect for pouring over hot biscuits.

Recipe Ingredients

  • ⅓ cup butter
  • ⅓ cup all-purpose flour
  • 2 cups chicken broth
  • 2 cups heavy cream
  • ¼ teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 3 cups cooked, chopped chicken breast meat
  • 2 cups frozen green peas, thawed and drained
  • 1 cup toasted sliced almonds

Cooking Directions

  1. 1 Melt butter in a large saucepan over medium heat. Stir in flour, then add broth, cream, garlic powder, salt and pepper. Mix together and cook until thickened. Stir in chicken, peas and almonds. Heat through and serve over hot cooked biscuits.

Nutrition Facts

  • Calories 510.9
  • Carbohydrate 14.5 g
  • Cholesterol 146.5 mg
  • Fat 40.7 g
  • Fiber 3.9 g
  • Protein 23.9 g
  • Saturated Fat 19.8 g
  • Sodium 449.3 mg
  • Sugar 3 g

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Reviews

  1. I know exactly what is missing here... you need to sautee an onion to start with here, then add the flour to the butter, and the broth. I also halved the broth (and the flour) for a better ratio of gravy to chicken.
  2. I've made this twice both times using shredded chicken instead of cubed (to shred boil chicken breast for 20 minutes then use two fork to shred). The 2nd time I made this I doubled the garlic powder salt and pepper which greately improved this recipe.
  3. Debatable on the Four or Five Star rating due to it just pleases EVERYONE in our circle. I don't use nearly that much broth and use 2% milk. The sauce needs a bit of jazzing up (More garlic add in basil parsley cayenne - whatever you like). I never add the peas or almonds out - Read more ...
  4. Ahh comfort food! This is a wonderful chicken and biscuits recipe. I love that it doesn't call for cans of prepared soup it's all homemade but still very easy. Changes I made: half and half instead of cream. No garlic no almonds. Used peas/carrots combo instead of plain peas. I used all the salt and - Read more ...
  5. This was very good and sinfully rich! I simmered chicken breasts with some vegetables and seasoning and used the broth instead of canned. Even though I love almonds, I left them out. Easy dish to put together but not one I can, in good conscience, eat all the time because of the heavy cream. I - Read more ...
  6. Great basic recipe that allows for lots of substitutions depending on what you happen to have on hand. Husband really REALLY dislikes peas...but he ate 'em! We'll have this again using broccoli or asparagus instead. Also this recipe makes a lot for our small family. Served this last night over buttermilk drop biscuits we're having - Read more ...
  7. This was very good on a cold blustery day. To cut calories I used 2% milk instead of cream. Delicious! The only thing I would change about this recipe is that next time I will add some carrots and celery.
  8. This was very good. Taste very close to the chicken and biscuit recipe at my favorite restaurant. I did cut way back on the amount of butter though only used 2 T. and only 1/2 t. of Lawry's seasoned salt instead of 1 t. salt. Also I used half milk and half cream. Still VERY - Read more ...
  9. This was a good recipie but it needed a little more. I doubled the amount of seasonings and added some chicken boullion. This made it a lot more flavorful. I would also recommend increasing the amount of liquids. Just taste it and add more seasonings if you need it. Really good!
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