Southern Creamed Chicken with Biscuits

This dish is perfect for a party or family get-together. The creamed chicken is great on biscuits, but it’s also wonderful over rice or baked puff pastry shells.

Serves: 8Hands-on: 30 minutesTotal: 30 minutesDifficulty: Easy

Serves: 8


  • 3 Tbsp. butter
  • 8 oz. fresh cremini mushrooms, sliced
  • 3 Tbsp. minced red bell pepper
  • ¼ cup thinly sliced green onion
  • ¼ cup all-purpose flour
  • 1 tsp. salt
  • ⅛ tsp. ground black pepper
  • 2 cups chicken broth
  • 2 Tbsp. dry sherry
  • 1½ cups half-and-half
  • 2 boneless, skinless chicken breasts (5 oz.) each, cooked and diced
  • 8 hot buttermilk biscuits (homemade or store-bought)


  • In a large saucepan, melt butter over medium-low heat. Add mushrooms; sauté for about 3 minutes or until tender. Add red bell pepper and green onion and sauté for about 2 minutes. Blend in flour, salt, and pepper.
  • Gradually stir in chicken broth and sherry. Stir in half-and-half. Continue to cook over low heat, stirring constantly, until mixture is thickened and bubbly. Cook for about 1 minute longer. Add chicken and heat through.
  • Serve creamed chicken over split biscuits.