Friccassee Chicken and Biscuits

Friccassee Chicken and Biscuits

Yield: Serves 6

Fricassee Chicken and Biscuits

This makes an awfully good dinner. Of course, the best chicken is an old stewing chicken, but they are hard to find. Anyway, the chicken breasts work very well. This serves 4-6 generously.

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes


  • 4 whole chicken breasts
  • 2 stalks celery
  • several baby carrots, sliced
  • 1/2 small onion, chopped
  • 2 chicken bouillon cubes
  • 1 cup milk


  1. Wash chicken carefully - add celery, carrots and onion.
  2. Add water to just cover chicken.
  3. Simmer about 45 minutes until tender.
  4. Remove chicken and keep warm.
  5. Bring chicken stock to a boil to reduce the liquid in the pan.
  6. Mix a paste of 1/2 cup flour and water - you may need more depending on the liquid in the pan.
  7. Add to the chicken stock - whisk it well - no lumps!! As it thickens, add the milk and bouillon cubes.
  8. Stir well and add fresh parsley if available.
  9. Make biscuits from Bisquick.
  10. Remove chicken from bones - place on a platter.
  11. Spoon gravy over chicken, the remainder on the hot biscuits.


Recipe last updated: December 31st, 2020 at 02:28 pm

Source: Barb Louison's Cookbook

As I recall, Kate and Bill quite enjoyed this. Alfred likes this too - it's the gravy, I think!!

Nutrition Information



Serving Size


Amount Per Serving Calories 165Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 71mgSodium 264mgCarbohydrates 4gFiber 1gSugar 1gProtein 27g

This data was provided and calculated by Nutritionix

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